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 prefer to brown the meat without dredging and then thicken it with
Veloutine after it is cooked. Veloutine thickens very quickly but the
liquid has to be boiling, so I remove the braised meat first, and then
put it back in after the sauce is thickened.


FWIW, I don't follow a recipe per se. Stew is more a matter of style
than recipes. I usually season the meat with salt, pepper, Worstershire
and savory. Saute chopped celery, carrots and mushrooms, and then
remove them and crank up the heat to brown the meat, being careful not
to add too much at a time. Remove the meat, add a little wine and some
beef stock and some tomato paste. Out everything back in the pot, stick
a top on it and shove it in a 300F for about 2 hours. Remove the meat
and add Veloutine to thicken.

We usually cook beef one day and then reheat it the next day. Stick some
chopped potatoes and carrots in the pot and pop it in the oven for
about an hour. Add some frozen peas about 5 minutes before serving.