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Old 09-16-2013, 07:32 AM   #1
islegirl
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No browning necessary stew recipe?

Hi everyone.
My husband wants a beef stew. Has anyone a low carb recipe that you don't have to brown the beef cubes first? And preferably one for the Slow Cooker?
This would be such a time-saver for me. Thanks for reading.
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Old 09-16-2013, 07:34 AM   #2
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Bah, I never brown anything. All beef will boil cooked just fine.
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Old 09-16-2013, 07:44 AM   #3
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I never browned either, my stews always came out fine. I'm more interested in the other ingredients you're using, stew without root vegetables wouldn't be right to me...
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Old 09-16-2013, 10:19 AM   #4
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You dont have to brown at all. I replace the potatoes with turnips and even DH doesnt notice! I still use one carrot but find that to be plenty.

Check this out for a great recipe and my tweaks! http://www.lowcarbfriends.com/bbs/lo...l-my-life.html
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Old 09-16-2013, 10:24 AM   #5
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I have to admit that I always brown because it adds a richer, deeper taste to the beef stew broth and it just doesn't take that long to do. What a lot of people don't know is that it is *better* to brown the beef without dusting it in flour, so it works great for a low carb 'stew'.
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Old 09-16-2013, 10:26 AM   #6
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Originally Posted by Aomiel View Post
I have to admit that I always brown because it adds a richer, deeper taste to the beef stew broth and it just doesn't take that long to do. What a lot of people don't know is that it is *better* to brown the beef without dusting it in flour, so it works great for a low carb 'stew'.
Same here. I do brown but you certainly dont have to if you are pressed on time!
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Old 09-16-2013, 10:40 AM   #7
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Honestly, I just throw everything in the slow cooker. Whatever veggies you want....I usually put raw carrots, corn, peas, green beans, chopped tomatoes, uncooked stew beef, and cut up potatoes, fill the crock pot up. Then I just cover the whole thing in beef broth, put the lid on and then cook on high for about 6-8 hours. You can also throw some salt and pepper in there, but my husband likes to do that when he eats it so I don't do it. He isn't low carb, so the potatoes are ok for him. Depends on your husband how much that would affect him, it isn't like he is eating a whole potatoe, so it might be ok. YMMV.
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Old 09-16-2013, 10:48 AM   #8
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The Maillard reaction and caramelization a.k.a. "browning" creates hundreds on flavor compounds and results in a much more attractive finished dish. Not necessary but well worth the few minutes it takes. Skip the flour (not necessary,) and don't crowd the pan. There's no reason for eating to not be a pleasure just because you're eating low carb.
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Old 09-16-2013, 07:26 PM   #9
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browning not needed.
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Old 09-17-2013, 07:34 AM   #10
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I wonder, just hypothetically - could you brown some meat and deglaze and store the drippings to add to your other dishes? Hmmm...
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Old 09-17-2013, 08:40 AM   #11
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To brown or not to brown - you've all given me wonderful answers. Thanks so much. I didn't realize that one doesn't have to use "flour" for browning the meat either. I guess I could do either then - brown or not - depending upon how I feel at the moment. I'd understood from my Mum though that browning does indeed make for better, richer flavor. I also couldn't make a stew with carrots or potatoes - too high carb for me. Thanks for the recipes too.
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Old 09-17-2013, 08:40 AM   #12
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Quote:
Originally Posted by skinni View Post
I wonder, just hypothetically - could you brown some meat and deglaze and store the drippings to add to your other dishes? Hmmm...
You could, but usually their isn't that much drippings, just add them to the stew you are making.
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Old 09-18-2013, 11:17 AM   #13
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Andi thanks for the link to the stew recipe! I will be giving that one a try very soon.
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Old 09-18-2013, 11:29 AM   #14
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Andi thanks for the link to the stew recipe! I will be giving that one a try very soon.
It is a gooooood one!
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Old 09-18-2013, 07:48 PM   #15
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Hey Melody

I agree with you. The meat browns better without flour.
Carmelization of the meat is the difference between good and great.
IMHO....
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Old 09-24-2013, 05:44 PM   #16
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I think meat is really only dredged in flour before browning in order to help thicken the resulting stew. When you think about it it's really kind of a weird step, but I guess it's to avoid having to make a roux or otherwise incorporate flour into fat later without lumps.

(I used to just go the beurre manie route if I really needed to.)

On that note--I think it's absolutely worth the time to whip out a skillet and brown the meat first. Don't crowd the pan either.

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