Leonard Blaisdell wrote:
> In article >,
> Becca > wrote:
>
>> When I make stew, I dredge the meat in flour before I brown it. This
>> makes the stew nice and thick. How do you thicken yours?
>
> I brown the plain meat in a tablespoon or two of hot oil right at the
> start.

Me, too. I prefer to brown the meat, rather than browning flour *around*
the meat. I used to do the flour thing, but I find my stews are meatier
since I stopped doing that. I think I actually learned that here.

Serene
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