3. Cook with patience
Cover and cook:
→ LOW 7–8 hours (ideal for fall-apart tenderness—meat shreds with gentle fork pressure)
→ HIGH 4–5 hours (if short on time—check at 4 hours; meat should yield easily)
Critical: Resist lifting the lid before 6 hours (LOW) or 3 hours (HIGH)—each peek adds 15–20 minutes to cook time and disrupts steam circulation.
4. Finish with reverence
When done, meat should shred easily and potatoes should be tender but intact. Using a slotted spoon, transfer meat and vegetables to a serving bowl. Skim excess fat from the surface of the remaining broth if desired. Pour broth over stew. Optional thickening: Mix 2 tbsp cornstarch with 3 tbsp cold water; stir into hot broth and cook uncovered on HIGH 10 minutes until glossy.
5. Serve with soul
Taste before seasoning—onion soup mix contains salt. Garnish with fresh parsley if desired. Serve in warmed bowls with crusty bread for dipping. This stew tastes even better the next day—flavors deepen overnight in the refrigerator.
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