DisCooks... should I modify this recipe?

[Katie Dawn]

Here it is:
32 oz stew meat * 1 pkg onion soup mix * 1 can cream of mushroom soup * 1 can of ginger ale * 16 oz carrots * 16 oz potatoes
Mix the meat and soup together. Pour into slow cooker and cover with 1/2 can ginger ale. Add carrots and potatoes, cook all day on medium.

Ok, so my food "quirk" is that I don't like what I call "sweet meat" - honey ham, teriyaki chicken, even some bar-b-que.

My question: I'm not sure how the ginger ale is going to affect the flavor of this meal, and am wondering if I should replace the ginger ale with something else (like chicken stock?) I know sometimes sweet elements, through the cooking process, are barely noticeable. Other times the sweetness is still very distinct after cooking... but I don't understand the dynamics of cooking well enough to know how the ginger is going to affect the taste.

Your thoughts? Thank you!

(P.S. If you are tempted to help me get over my "sweet meat" thing.. well, I am perfectly fine with my taste buds the way they are. If it makes you feel better, though, I am finding that my tolerance for sweet flavors has increased over the years.)

 

[NewRVLady]

I think ginger ale in it is plain WEIRD- lol
I'd put stock or broth

 

[lovesmurfs]

Here it is:
32 oz stew meat * 1 pkg onion soup mix * 1 can cream of mushroom soup * 1 can of ginger ale * 16 oz carrots * 16 oz potatoes
Mix the meat and soup together. Pour into slow cooker and cover with 1/2 can ginger ale. Add carrots and potatoes, cook all day on medium.

Ok, so my food "quirk" is that I don't like what I call "sweet meat" - honey ham, teriyaki chicken, even some bar-b-que.

My question: I'm not sure how the ginger ale is going to affect the flavor of this meal, and am wondering if I should replace the ginger ale with something else (like chicken stock?) I know sometimes sweet elements, through the cooking process, are barely noticeable. Other times the sweetness is still very distinct after cooking... but I don't understand the dynamics of cooking well enough to know how the ginger is going to affect the taste.

Your thoughts? Thank you!

(P.S. If you are tempted to help me get over my "sweet meat" thing.. well, I am perfectly fine with my taste buds the way they are. If it makes you feel better, though, I am finding that my tolerance for sweet flavors has increased over the years.)

I have a similar recipe, except that I use 1/2 cup of sherry or red wine and add a can of mushrooms. If you don't want to risk the sweet, the red wine adds some depth to the flavor.

 

[jaiminee krikit]

I have a very similar recipe, instead of ginger ale I use a whole can of diet 7up and I don't add the veggies (DH is not a fan). I don't think it's sweet at all, and I'm not a huge fan of sweet meats either. I serve it over egg noodles, and it is honestly one of my favorite meals. But, adding the red wine does sound like a tasty alternative...

 

[Beachbumpirates]

I agree with OP about not caring for "sweet" meat but I believe the reason for a carbonated beverage (ginger ale or 7 Up) would be to act as a tenderizer. The onion soup mix and canned soup should cut the sweetness but I also think the red wine sounds tastier.

 

[DaretoDis]

A can/bottle of beer is what I always use.

 

[minnie mum]

IMO ginger ale isn't very sweet at all. I agree that part of the reason to use it is to help tenderize the meat. And the ginger would definitely be a part of the intended seasoning. I have a similar recipe that uses beer. Truly an amazingly flavorful dish. I wouldn't just substitute stock, unless you are prepared to marinate and tenderize the meat first by some other means.

 

[powellrj]

(P.S. If you are tempted to help me get over my "sweet meat" thing.. well, I am perfectly fine with my taste buds the way they are. If it makes you feel better, though, I am finding that my tolerance for sweet flavors has increased over the years.)

I make different versions of this, but I think instead of taking the chance of answering wrong and getting my head bitten off after this comment, I will just back away. WOW

 

[aussietravellers]

I think a stock or as suggested some red wine or sherry or yes beer, would be nice.

I don't think the carbonated beverage will make any difference with the tenderization of the meat with the way it's being cooked. If the meat is being cooked all day, that is the process to tenderize the meat, it will do that with or without a carbonated beverage. You cook meat for a long time to make it tender, so it falls off the bone tender, breaks apart/melts in your mouth it's so tender type of thing.

 

[lovesmurfs]

Be careful if you substitute stock because of the saltiness/sodium. You're already looking at a bunch with the onion and mushroom soups.

 

[Katie Dawn]

Thank you everyone for all of the suggestions, ideas and cautions (like about the sodium, which is a great point.) I appreciate it!

powellrj, I'm thinking my that last portion of my original post has been misinterpreted. I would definitely be interested in hearing about the different versions you have used. I was simply saying that I'd like to get ideas about this recipe, not ideas on how I could "get over" my dislike of sweet-flavored meat. I rarely post on Disboards but I visit frequently and know that threads sometimes get a mind of their own and go completely off topic.. and I was really hoping to get good info on how to handle this recipe...
And I did! Thanks again everyone!

 

[Poohforyou]

I don't think the ginger ale will make it sweet. I also don't like sweet meat. I wouldn't use broth for the reasons others have said. I'd either go with beer or ginger beer (a spicier version of ginger ale).

 

[arminnie]

I don't like to use canned soup so I would make a béchamel sauce with mushrooms.

 

[Kimberlyann11]

Thank you everyone for all of the suggestions, ideas and cautions (like about the sodium, which is a great point.) I appreciate it! powellrj, I'm thinking my that last portion of my original post has been misinterpreted. I would definitely be interested in hearing about the different versions you have used. I was simply saying that I'd like to get ideas about this recipe, not ideas on how I could "get over" my dislike of sweet-flavored meat. I rarely post on Disboards but I visit frequently and know that threads sometimes get a mind of their own and go completely off topic.. and I was really hoping to get good info on how to handle this recipe... And I did! Thanks again everyone!

I get this too. There's a faction of people out there who think I am some kind of barbarian depriving myself of the most wonderful joy of life for not liking sweet meat. I actually had a post on a different forum turn into a lecture about how I need to broaden my horizons and it was irritating as heck. don't think your post deserved a "wow". That being said, I had someone serve me a cola chicken dish that wasn't sweet at all. I don't know what the proportions were in their recipe, but I'll bet it was similar to what you posted. I think you might be safe.

 

[Cindy B]

I don't like to use canned soup so I would make a béchamel sauce with mushrooms.

Same thought. I would also get rid of the soda and the onion soup mix. It turns into an overprocessed recipe with the soup, onion soup mix and the soda

 

[Katie Dawn]

I don't like to use canned soup so I would make a béchamel sauce with mushrooms.

Same thought. I would also get rid of the soda and the onion soup mix. It turns into an overprocessed recipe with the soup, onion soup mix and the soda

Ok, I have never even heard of a bechamel sauce, I am going to have to learn more about that! This is definitely a waaaay over processed meal, and we are taking 'baby steps' to try to fix that in our overall eating, but wasn't sure there was anything I could do about it in this situation.

I get this too. There's a faction of people out there who think I am some kind of barbarian depriving myself of the most wonderful joy of life for not liking sweet meat. I actually had a post on a different forum turn into a lecture about how I need to broaden my horizons and it was irritating as heck. don't think your post deserved a "wow". That being said, I had someone serve me a cola chicken dish that wasn't sweet at all. I don't know what the proportions were in their recipe, but I'll bet it was similar to what you posted. I think you might be safe.

See, you get me. Thank you for your thoughts.

 

[cabanafrau]

I hope it's okay to recommend a modification in a different direction. I cannot imagine not browning the beef before slow cooking it. IMO it will be more flavorful & even more appealing.

Forgot to mention, I'd use red wine instead of the ginger ale.

 

[MomiTo2SwtGuys]

I have a recipe that calls for a coke to be put in the slow cooker with a ham. It doesn't make it sweet at all. It only tenderizes it. It is very good. Let us know how the recipe turns out.

 

[Wishing on a star]

Sorry, I am no help.
I can only say that I would not be using that recipe at all....
Pre-processed chemical stuff, and ginger ale...
OMG.

 

[mjkacmom]

How about using simple ingredients instead?

http://www.epicurious.com/recipes/food/views/Beef-Stew-358272

It really doesn't take any more effort, and the stew will taste much better.