Need alittle help here. I'm currently learning to cook on my own and have
reach a blocked. I made some beef stew but its alittle watery. What can I
do to thicken the water in a nice sauce.

Thanks.

Rickie

Richard Velez wrote:
> Need alittle help here. I'm currently learning to cook on my own and
have
> reach a blocked. I made some beef stew but its alittle watery. What
can I
> do to thicken the water in a nice sauce.
>
> Thanks.
>
> Rickie

Arrowroot flour is my fave. Simply mix some in water , swossh it around
until it dissolves, and put it in the stew gravy--bring a to quick
boil, then down again. Voila--a thick and glossy sauce.

(Some will urge using a roux and all that. Well, why not, but arrowroot
is just easier to use and produces IMO a nicer result.)




Dog

Richard Velez wrote on 17 Apr 2005 in rec.food.cooking

> Need alittle help here. I'm currently learning to cook on my own
> and have reach a blocked. I made some beef stew but its alittle
> watery. What can I do to thicken the water in a nice sauce.
>
> Thanks.
>
> Rickie
>
>
>

Well there are several ways, But if it were me I'd thicken it with
instant mashed potatoes. They work great for this and for thickening
clam chowders.

A slurry made up of flour or cornstarch with some water (mixed well to
remove lumps) and bring the stew back up to a boil. I'd use 1/2 cup
water and 2 tbsp of either the corn starch or the flour. The more
traditional way.

A tip: a cup of most any drinkable red wine adds a lot of flavour to a
beef stew.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Richard Velez wrote:
> Need alittle help here. I'm currently learning to cook on my own and
have
> reach a blocked. I made some beef stew but its alittle watery. What
can I
> do to thicken the water in a nice sauce.
>
> Thanks.
>
> Rickie

Next time lightly dust the meat with seasoned flour before browning it.

To thicken an existing batch mush up a blob of butter with a spoonful
of flour and stir into the pot... be careful not to over thicken,
unless you like your stew like guido c-menta.

Sheldon

Richard Velez wrote:

> Need alittle help here. I'm currently learning to cook on my own and have
> reach a blocked. I made some beef stew but its alittle watery. What can I
> do to thicken the water in a nice sauce.
>

I use Veloutine.