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I make a slow-cooker goulash that cooks for four or so hours on high; with the meat cut up like that, four hours is plenty of time. Thirty minutes before end of cooking, I lob in some dumplings and they're done by the time the goulash is ready (ditto for any stew, really). The beef and lentil stew recipe looks very much the same--everything's already at temperature, so you only need open the lid briefly to put the spuds in, which means it gets back to cooking temp quickly.
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