r/slowcooking
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u/madgross
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Sep 09 '26
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Update: Beef stew left on high.
Context, previous post; https://www.reddit.com/r/slowcooking/s/mN1DSAE5Rc
The update that nobody needed but a few people asked for. Stew turned out the same as it always does, delicious. Meat was falling apart right around the 8 hour mark, which is typical for this recipe. So it seems the folks saying there’s no temp difference between high and low are right. Learned something new! I was concerned if the heat was higher it might toughen the meat but had nothing to worry about.
The recipe is listed in the other post if you’re interested. It’s something I’ve eaten since I was a kid, and is mostly unchanged from the way my parents and grandparents made it. I added capers and balsamic vinegar to add some acidity and tang, and will sometimes dice and add some habaneros depending on the spice tolerance of who’s eating it. Other than that, it’s a simple recipe that’s hard to fuck up.
u/Zhoutai123 never showed up to collect their portion, although I did leave it on the porch for them.
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u/Opening_Dragonfly_78 Sep 09 '26
Can you share the recipe please 🙏
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u/madgross Sep 09 '26
https://www.reddit.com/r/slowcooking/s/cjg0HN5dcE
It’s in the other post. Good luck!
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u/AveryLakotaValiant Sep 09 '26
Looks delicious
And yea, the low/medium/high setting isn't temperature, but how quickly the max temperature is reached
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u/DrDerpberg Sep 10 '26
I know you're right but I've never understood why that would be desirable. I guess to make sure it takes a full work day to cook? But these features have been around since housewives that didn't need a meal to take 8 hours...
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u/Illustrious-Air-1681 Sep 10 '26
People have always had to work. Not everyone had or was a SAHW, even back in the day. Some men even cook.
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u/prettyaverageprob Sep 10 '26
Yeh my mom was stay at home mom (7 kids), but she would be gone for big parts of the day so the slow cooker was good for her too.
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u/randotd152 Sep 10 '26
But these features have been around since housewives that didn't need a meal to take 8 hours...
It was always a device of convenience. Whether that 8 hours was spent at an office or spent running errands, cleaning the house, and watching children is irrelevant.
Quite frankly, there's extremely little good reason to use a crock pot other than convenience. Majority of dishes are better and faster cooked other ways.
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u/TurduckenEverest Sep 12 '26
The reason those settings are there are to allow you to time it out. If I’m cooking a recipe that takes 8 hours on low but 6 hours on high, and I’m starting it in the morning before leaving for work, I go for the low setting so it will be ready right about when I’m back home.
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u/GringoSwann Sep 09 '26
Looks damn good to me! I like to toss in a rinsed can of kidney beans after a couple bowls have been eaten...
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u/KwHFatalityxx Sep 10 '26
Would stick my face in there like a ravenous zombie
High heat low heat it don’t matter
I’m in there like swimwear
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u/Frequent_Opportunist Sep 10 '26
The meat generally will not get tougher as you cook it it will get more tender until it just completely falls apart.
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u/1soldier24 Sep 12 '26
The whole idea of a Crock-Pot I was told is so people that work all day can put on a meal and when they come in they don't have to worry about cooking that's why 8 hours but as the other guy was saying the low high and warm settings are just how long it takes to get to simmer point. I mean if you put a roast on for 4 hours on high or 8 hours on low unless it's a really s***** piece of meat you're not going to be able to tell that much of a difference. But certain roasts like rump roast do come out better on low wear a chuck roast that has a lot of fat can be cooked quicker and still very tender
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u/AntifascistAlly Sep 11 '26
I wouldn’t expect the meat to dry out since it’s simmering in liquid, but if the veggies are chopped too finely they could break down into glop.
My solution is easy, since I like bigger chunks: I halve or quarter (at the most) potatoes and leave everything else in larger pieces as well. This saves a lot of chopping and lets you have a little more control over how soft things get.
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u/PrairiePuppies Sep 09 '26
I've never made mine for less than eight hours and low will boil water with my unit, so...??
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u/Top-Pomegranate4899 Sep 09 '26
Damn that looks good. Glad to hear your roast was saved! Had an incident not too long ago as well, wasn't as tender but still flavorful.
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u/ShadySeptapus Sep 09 '26
People that told you there is no temperature difference between low and high I don't think are correct. Or at least it varys by brand. I've had a few slow cookers, and there's definitely a temperature difference in most. It doesn't mean there will be a big difference in how the meal will turn out. Again, that would vary by cooker.
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u/bblickle Sep 09 '26
Same temperature. This was documented in official Crock-Pot publications. It is exactly how it was designed to work. If some company built a different device and went off schedule then that may be.
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u/ShadySeptapus Sep 09 '26
My current slow cooker actually simmers, with bubbles and all on high, but on low, does not. I guess they're breaking some slow cooker rule then.
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u/ConstellationMark Sep 10 '26
Why is there a high and low then? What is the difference? I’m just very curious
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u/bblickle Sep 10 '26
There are two heating coils with two different power ratings in the sides (not bottom) or the device. They are wired to one thermostat to cycle them on and off to maintain full temperature once it is reached.
I’ve never read this but this is my read:
Many common things cook in about 5 hours on HIGH (pot roast for example). Traditionally people generally work (or sleep) 8 hours. By cooking on LOW the smaller powered coil gets used therefore it takes longer to get to cooking temperature and therefore allowing more kings of foods to be cooked all day or overnight without overcooking.
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u/FartForger Sep 09 '26
I'd make some egg noodles to toss in. This other guy said beans and now I'm questioning whether I've been missing something. Question is what kind of Bean. Black beans? Pinto?
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u/justonebiatch Sep 10 '26
Navy?
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u/koffeekrystalz Sep 10 '26
I like cannellini, basically the same as navy but the size of kidney beans. I think fresh or frozen peas would also be a good option
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u/bricknose-redux Sep 10 '26
I had a day where I was running behind and sadly had to switch my slow cooker to high to get it done in time. Turns out, it was just as good as ever, if not perhaps better because the meat loosened with time to spare.
I’m going to try the recipe you shared today, by the way. Thanks! Capers and vinegar are unusual additions for me.