Slow cooker Beef Boogie Woogie

You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish

Yes. It’s usually recommended browning the outside of the beef first, but it’s perfectly safe to add raw beef directly to your slow cooker.

Without searing, meat dishes can taste flat and boring. Admittedly, searing isn’t strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing.

Browning is the process of partially cooking the surface of meat to develop its flavor through various browning reactions and give it a more attractive color.

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook.

Place your meat on the bottom of the slow cooker, so it’s closest to the heat source. Add your other ingredients and liquids, then set your cooker to “low.” Plan for 6-9 hours of cooking time. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.

Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it’s supposed to be.