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I went to the dictionary for definitons of casserole and stew. As pointed out above, the main difference and the description, lies in the cooking vessel used. A casserole is a covered oven based dish whilst a stew is commonly stove-top, covered or not, using more liquid to cook the ingredients. Slow cookers arrived on the market. I supposed these would be ...


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Seven hours is not much, starting with a sterilised stew. Use you senses. Are there bubbles? Does it smell strange? Have a mouthfull, does taste off? If not, I would eat it. In fact, I wouldnt even give it a second thought after seven hours starting from fresh.. but US regulations, yes, would say it cannot be served. Good you are not running a restaurant, ...


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Living in the mountains where a good beef stew in the winter is just what the butcher ordered, I make a few of them over the winter months. For some reason this time I listened to what some well-meaning online recipe ninny wrote about coating these wonderful chuck roast pieces with flour, so I tried it ! I could choke myself, I now have a pot of super-thick ...



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