Cheaper cuts of meat with connective tissue and lean muscle fibers are suitable for stewing, and produce tastier stews than those using expensive cuts, 8] as long slow cooking softens connective tissue without toughening the muscle.
Slow cooking leaves gelatinized tissue in the meat, so that it may be advantageous to start with a richer liquid.
The low temperature of slow-cooking makes it almost impossible to burn; even food that has been cooked too long.
However, some meats and most vegetable.
The ultimate crock pot recipes: 500 flavorful crockpot recipes for everyday cooking, paperback/Mariam Herrod
