I used a slow cooker in college and a little beyond when it was a newer thing. I stopped using slow cookers for anything other than corned beef for St Patrick’s Day for many, many years. I always felt slow cookers create an unusual texture with vegetables and the meat doesn’t dissolve/tenderize as well as with stovetop simmering. Now, I am determined to master it seeing how every magazines and food site raves about slow cooker recipes.
Made beef short ribs with onions, carrots, celery, bay leaves, and some tomato paste. The broth tastes completely flat. Like it is missing body. Any tips on enhancing slow cooker stew-type recipes??