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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Brand New Crockpot
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    Brand New Crockpot

    Katy4
    Sun Jan 23, 2005 10:07 am
    Food.com Groupie
    I got a crockpot for Christmas and, as NYC is pretty much snowed in for the day, I thought it would be a good day to try it out. I have all the fixins for beef stew except tomatoes, which seem to be in every recipe. I have a can of tomato paste, some marinara sauce, and a can of tomato soup, but no stewed (etc) tomatoes. I figure the liquid in the can is just as important as the tomatoes - suggestions for a substitute? Or an alternative recipe?

    TIA!!

    icon_smile.gif
    Cookgirl
    Sun Jan 23, 2005 11:44 am
    Forum Host
    I never put toms in my stew, so if
    that helps at all...


    Stay warm!!

    icon_question.gif
    Kris H.
    Sun Jan 23, 2005 1:50 pm
    Food.com Groupie
    I wouldn't use the tomato soup, but that's just me. I'm not sure about the marinara, either. Use whichever you think will come the closest in taste to what you want! Any beef broth or stock on hand? Take that, or some water if that's all you have, and stir that together with some tomato paste until it looks "tomato-y" enough. That's what I'd do. But you will be missing the texture of the tomatoes.
    Cooking at the Cottage
    Sun Jan 23, 2005 4:57 pm
    Food.com Groupie
    don't know if it is too late, but here is what I did last week. Layer potatoes, carrots, beef chunks ( I browned them first but that is just me) adn 1 sliced onion. Added 2 c. water, 2 bovril beef packets and 1 c. red wine, 2 bay leaves and some thyme. Thickened after 8 hours with a little brown gravy mix. Yum yum

    ~Inez
    Julesong
    Sun Jan 23, 2005 5:43 pm
    Food.com Groupie
    I never put tomatoes in my stews, either, so I know it's possible to make a wonderful stew without them. icon_smile.gif

    beef, smoked sausage, onions, celery, carrots, potatoes, cabbage, etc. (I know most folks don't use cabbage, but I use it as a thickener when I'm looking for a non-flour stew... hard to explain, but... here's the recipe we use when camping, non-flour makes for a lot easier clean up when you're away from a dishwasher)
    Tmisen2980
    Thu Jan 27, 2005 4:17 pm
    Food.com Groupie
    I have never put tomatoes in my stew either BUT I will say that what I call stew is what my mother-in-law calls soup and vice versa. My stew is stew meat that I have seasoned with salt pepper and lots of garlic, dredged in flour and "fried" in just a little oil as to make a crust on the meat, use whatever you use for a "gravy" and add potatoes and carrots. Stew to me is thick and soup is tomato based....this may be why she is asking. My mother-in-law calls my stew soup.....her "stew" is what I call soup with tomatoes and veggies.
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