I'm wanting to make a "dish". My ideas are venison, stewed tomatoes, garlic, cumin, celery salt, beef stock, & fresh green beans. Gonna make it kinda thick; not too watery. I plan on letting it cook for a long time, however, I don't want the beans to turn to mush. Anyone got any ideas; setting will be "low" outta "keep warm", "low", "high". Thanks.