I have owned my Thermos Shuttle Chef Unit for coming on eight years now.
See here for my first overview of it when I got it.
See here for my five year overview of it!
One of my favorite was to use it is to make some of the best homemade yogurt ever!
Honestly if you make tons of homemade yogurt, I would recommend getting one of these just for that. It takes less space then the fancy little power run yogurt trays, It would take less energy then running a heat pad or even boiling the water to put in a cooler (all ways I have seen folks trying to keep their yogurt culture at the right temps to make a nice quality thicker yogurt)
Today however I am going to be showing how to make a nice big pot of Beef Barley stew with my Shuttle Chef. If you have never seen one before I have done a little 2-part video for you.. The above video shows you the outer part of the pot, with lid and handle
Into the inner thermal steel pot we go!
Beef Barley Stew Recipe for my Thermos Shuttle Chef Pot (1 Gallon size)
- 2 pounds Stewing Beef
- 1/4 of dried diced onion
- 1/4th a cup of dried minced garlic or garlic powder
- 1/8th of a cup of montreal steak spice mix
- 3/4 of a cup of Pearl Barley
- 6 cups of mushroom broth stock (can easily also be beef broth)
I timed it, it took at med-high heat 2:23 to bring it to a boil and I simmered it with heat on for another 3 min and then extra heat at the simmer for another five minutes and then lid on and into the outer pot. That’s it, there will be no more energy output required to finish cooking the stew (the system should be closed for at least 3 hours now) and it will continue to hold the stew at temp for up to another 5 hours if needed.
I will be serving this over lovely rice with some fresh diced and wilted greens at the very end!