[Yorkie]

I occasionally make stews in the slow cooker but they always seem to be very bland in taste.

I don't usually cook with much salt, so I'm loathe to start putting loads in now.

Does anyone have any suggestions as to why this might be, and what I might do about it?

Ta

[Ice]

Depends what you are cooking and the ingredients used.  I like my slow cooker.

[Yorkie]

It tends to be beef, mince or chunks.  I browned the onion, garlic and mince today before putting it into the cooker with a tin of toms, some water and carrots, along with worcs sauce, s+p.

Don't tend to vary much from that sort of combination of ingredients :roll:

[Ice]

Try using beer as stock or reducing some red wine and adding that to your stock.  Also, stick in some bay leaves and definately add a little more salt.  You probably won't do yourself any harm, especially if you are careful not to use much in other meals.  Most beef stews I make contain no tomatoes at all.  It's all about creating layers of flavour.

[richyrich7]

I love beef stew and dumplings in the slow cooker, I just add carrots onions and spuds, a few oxo's and some flour to thicken along with a good pinch of salt and pepper

[Yorkie]

Thanks, both.  I'll try with some more of those flavours instead of simply using water.

[Ice]

Supermarkets do some good quality stocks, but you can use a stock cube and they are ok too.  Just remember they are quite salty and if you absolutely have to then cut down on the salt you add.  My advice is not to skimp on the salt, after all, our bodies need salt in order to function properly.

[Knight Family]

Wife always adds a nice bit of red wine to the stock. Helps in our house.

[Oscar Too]

It's not the slow cooker, it's the ingredients.  You need some sort of stock.  You can make your own easily if you need to cut down on salt, most commercial stocks are full of the stuff.

Try cooking a chicken in water with herbs, a stick of celery, sprig of rosemary, sage leaves, pepper corns, carrot and onion.  When the chicken is cooked, remove and set aside for sandwiches and salads, or serve with veg for lunch. Simmer the remaining liquid until it's reduced by about half - you've got a lovely chicken stock, suitable for low-salt diets or for feeding to very young babies in a soup.  Strain and freeze in small boxes or ice-cube trays and use for soups, risotto, sauces etc.

Beef stock is more tricky as you can't let it boil, but the same basic principles.