Slow Cooker vs Rice Cooker Beef Stew: Which One Wins? скачать в хорошем качестве

Slow Cooker vs Rice Cooker Beef Stew: Which One Wins?

⭐Two beef stew recipes, two kitchen gadgets—but which one is the best? Today, I’m putting a no-fuss slow cooker beef stew from America’s Test Kitchen up against a rich and flavorful rice cooker beef bourguignon from Kathie Chin’s 300 Rice Cooker Recipes. Which one is easier? Faster? Tastier? Stick around to find out! Which one do you think will win? Let me know in the comments! ⬇️ Shopping Links: My dream slow cooker: https://amzn.to/3YQyKY9 Slow cooker liners: https://amzn.to/3UWl78y Best bone broth: https://amzn.to/3Fcb5LO Tea bags for spices: https://amzn.to/3AAP2wt Rice cooker: https://amzn.to/4iOqtwu Slow Cooker Revolution Cookbook: https://amzn.to/3AAP2wt ⭐⭐⭐ Bachelor Beef Stew from America's Test Kitchen: 2 cups frozen chopped onions 3 tablespoons tomato paste​ 2 tablespoons vegetable oil​ 1½ teaspoons garlic powder (or 6 garlic cloves, minced)​ 2 teaspoons minced fresh thyme or ½ teaspoon dried​ 1 cup chicken broth 1 cup beef broth​ 8 ounces baby carrots​ ¼ cup soy sauce​ 2 tablespoons Minute tapioca​ 2 bay leaves​ 3 pounds beef steak tips​ Salt and pepper​ 1 pound frozen roasted potatoes, steak fries, or French fries​ 1 cup frozen peas​ Instructions: Microwave onions, tomato paste, 1 tablespoon oil, garlic powder, and thyme in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.​ Stir chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves into the slow cooker. Season beef with salt and pepper and nestle into the slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.​ Transfer beef to a cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from the surface using a large spoon. Discard bay leaves.​ Microwave potatoes with the remaining tablespoon oil in a bowl, stirring occasionally, until thawed and warm, 5 to 7 minutes. Stir warm potatoes, shredded beef, and peas into stew and let sit until heated through, about 5 minutes. Adjust stew consistency with additional hot broth as needed. Season with salt and pepper to taste and serve. ⭐⭐⭐ Beef Bourguignon (Rice Cooker Method) 2 fresh parsley sprigs 1 large bay leaf 1 whole clove 1 clove garlic, smashed 1 ¼ tsp dried thyme 1 lb (500 g) boneless beef top round, trimmed and cut into 1 ½-inch (4 cm) cubes 1 tbsp (15 mL) cornstarch 2 tbsp (30 mL) extra virgin olive oil, divided 1 tbsp (15 mL) butter 1 cup (250 mL) thinly sliced onion ¼ cup (60 mL) all-purpose flour 1 ½ cups (375 mL) beef broth ½ cup (125 mL) dry red wine 1 tbsp (15 mL) tomato paste ½ cup (125 mL) sliced mushrooms ½ cup (125 mL) pearl barley, rinsed and drained ½ cup (125 mL) sliced carrots (cut into rounds) ¼ cup (60 mL) diced tomato ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground black pepper Fresh thyme leaves (for garnish) Tie parsley, bay leaf, clove, garlic, and dried thyme in a square of cheesecloth to create a bouquet garni. Set aside. Pat beef dry with paper towels. Place in a large sealable food storage bag, add cornstarch, seal, and toss to coat. Set the rice cooker to the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add 1 tbsp (15 mL) oil and butter, and let it melt. Add dredged beef and sauté for 4 to 5 minutes or until browned on all sides. Using a slotted spoon, transfer beef to a plate and set aside. Add the remaining oil to the rice cooker bowl. Sauté onions for about 3 minutes or until softened and translucent. Sprinkle with flour and sauté for 1 minute. Gradually stir in broth, wine, and tomato paste. Cook, stirring, for 1 minute or until thickened. Stir in the bouquet garni, reserved beef and any accumulated juices, mushrooms, barley, carrots, tomato, salt, and pepper. Close the lid and reset the rice cooker for the Regular cycle. When the stew comes to a boil, set a timer for 12 minutes. When the timer sounds, reset the machine for the Keep Warm cycle and set a timer for 1 hour & 15 minutes. When the timer sounds, check to make sure barley and beef are tender. If necessary, continue cooking, checking for doneness every 5 minutes. Discard bag of spices. Serve immediately, garnished with fresh thyme. // FREE EMAIL SIGNUP https://theconcussioncrew.com/contact/ // ABOUT THE CREW Welcome to a space where life becomes a little easier, one step at a time. Feel better by hacking everyday life! // DISCLAIMER This video is NOT sponsored. Some of the above links may be affiliate links, meaning if you purchase a product via these links I may receive a small commission, at no additional charge to you. I appreciate you supporting the channel so I can continue to provide you with free content each week! Thank you! Now, maybe you could scroll back to the top and hit the subscribe button? 😊💙😊 00:00 Introduction 01:37 Bachelor Beef Stew - SLOW COOKER - Step by step 06:50 Beef Bourguignon - RICE COOKER - Step by step 12:47 Comparison 16:16 Wrap up