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Old 01-04-2007, 07:44 PM   #1
ChroniclesofYarnia
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OT: Got any Stew tips?
I'm making some stew on the stove. It's been simmering for hours, but is still watery. It tastes great, but how do I thicken it without changing the flavor too much?

Also, if you have some good recipes I would love them. I make Italian Stew everytime, which can get a bit old.

Thanks!
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Old 01-04-2007, 07:57 PM   #2
AnreeAce
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Melt 2 tablespoons of butter over medium-high, add 2 tablespoons of flour and stir constantly until the roux turns a deep shade of blonde.

Stir that into your stew a little bit at a time, letting the stock simmer for a couple of minutes in between.

Still not thick enough? Do it again.

I've got stew recipes at home, lemme see what I can come up with.

Oh yeah, and try dredging the meat for your stew in flour before you brown it off, it helps things thicken up quicker!
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Old 01-04-2007, 07:58 PM   #3
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exactly what i was gonna say, but sometimes i just get a tablespoon of butter and make a paste with it and some plain flour, then put this paste into the stew - works the same way, but you don't have the extra dirty pot, which is always a bonus!
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Old 01-04-2007, 08:14 PM   #4
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I didn't know you could add roux to a stew, I thought you had to add liquids to it. I make alot of sauces from roux (the flour/fat paste), but never knew that it works the other way. I was really worried about flour lumps or something. lol.



Many thanks!
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Old 01-04-2007, 08:16 PM   #5
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If you're worried about lumps, stir some of the stock into the roux before you add it to the pot.
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Old 01-04-2007, 08:24 PM   #6
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Mix 2-3 TBLSP cornstarch with 1/4 cup cold water. Wisk until smooth. SLowly drizzle into stew mixture.
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Old 01-04-2007, 08:26 PM   #7
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i don't often use cornstarch (or cornpowder where i come from), i find it gives a different (can't quite explain in what way different) result and i usually just reserve that for asian cooking... i use a roux generally for most things, and have never had a problem with it lumping (unless i dump it in and walk away )
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Old 01-04-2007, 09:30 PM   #8
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Definitely add a roux. I also usually add pepper to my flour whenever I'm mixing it.

I'm a big stew person and I'm famous for my Samhain stew which I make every Halloween. I coat the meat in flour before I brown it, and the stew thickens up beautifully every time.

I also always have potatoes or rice in my stew, and the starch in the vegetables also adds thickness.

Good luck! Now I'm hungry!
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