when do i add the cornstarch to the beef stew, and if i don't have cornstarch can i usr flour?

Question

when do i add the flour?

Answer 1

Cornstarch and flour do the same thing, but with different results. They both thicken, but cornstarch makes the soup look clearish, and flour makes the soup look cloudy. Think sweet and sour sauce vs. gravy. Both thick, but s&s sauce has an opaque look, gravy a cloudy one. Anyway, both need to be mixed with cold water before mixing into the stew, and you should mix it in about 1/2 hour before serving so that it has time to thicken the stew, you have time to adjust the seasoning, and you can make sure that the stew is thick enough. The ratio of cornstarch and flour is different, too. About twice the amount of flour is needed to produce the same affect.

Answer 2

Flour and water mixture is better than cornstarch, because corn starch can break down if you reheat the food.

Surefire way to thicken stew is to put about 1/2 cold water, and 1/2 broth in a blender, maybe a couple of cups at the most, depending on size of stew, one cup total for small , add 4-6 or so tablespoons of flour. Run blender on high for about 30 seconds, pour immediately into boiling stew, stir and it will thicken almost immediately. If not thick enough do again, with less water and less flour, but blender really does help so you don't have lumps and you don't have to make a roux for this type of thickening.

Answer 3

I dint use cornstarch.When I fry the cubes of beef I add a stick of butter and a
half cup flour sprinkled over the almost cooked through meat.By this time I have cooked all the other vegetables in another pot.Combine both pots.
The flour paste around the meat will thicken the vegetable stock.
Hint if it looks like you have too much stock take some out before you add the meat and flour paste,you can always add it back to make it the desired thickness.Stew will be at it's most thick point only after it has reached a boil.

Answer 4

When I need to add a thickener I add it almost at the end. About 10-15 minuted before I'm going to serve the meal. That way the flour taste cooks out. Mix the flour with cold water until it's smooth and then add it to the stew. Mix it all up and let it simmer for about 10 minutes longer with out the lid and it should turn out great. Good luck!!

Answer 5

Cornstarch should be fine, my Grandma loved that stuff and it worked just like flour, just get about a quarter cup of water and mix about 1 or 2 table spoons of cornstarch until its dissolved then add it to the stew

Answer 6

Add it at the end. REMOVE the stew from the heat while you're adding or you'll get a big clump of it where the heat is strongest. and then put backon heat and let boil for a minute, or til thick. And yes, you can ad flour just make sure you let it boil for a few minutes to take away that raw flour taste.

Answer 7

using flour is just fine. what you want to do is coat the meat cubes with the flour before you cook the meat. when meat is done, add water, let it boil, then add the veggies. after that just let it simmer for a couple of hours and the liquid will thicken up. stir about every 15 minutes.

Answer 8

I normally add Flour myself
I add it to the meat, after frying,
mixing it in a bit of water & then stirring it into the meat and juices like a gravey. Then add the rest of the stew ingredients with a little more water, stirring occassionally. ( Potato starch can also be used as your thickner.)

Answer 9

At the end but make sure you mix it with COLD water first then mix it in if you use hot or just toss it in it will clump up and be gross yes you can use flour but the same applys.

Answer 10

my stew recipe uses flour...no cornstarch....

I add the flour to melted butter to make a "rue" (sp?) then add the beef broth and other spices.(i suggest using a wire wisk to avoid lumps) .bring to a boil...then add beef and veggies...then bake..or crock pot