A couple of weeks ago, I got my hands on a slow cooker, and yesterday, I finally got the chance to try it out with a recipe for slow cooked beouf Bourguignon I found on the internet. It would have been OK, had I not gotten concerned about too little water at the start of the cooking process. Then I added flour when I saw that the stew was too watery, the results initially tasting, as the kids say these days, “like ass”. I had to dump a bunch of salt into it to save it. Husband found out editable, but he didn’t rush for seconds. I would not have either. Live and learn, always next time, etc.

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