can any 1 tell me how 2 stop my beef stew going fatty on top?

Answer 1

This is normal. It's the fat melting out of the meat and rising to the top of the pot. The only way you can avoid this is to use only very lean cuts of meat, and minimal other fat when browning the meat and vegetables. However, if you cut out all the fat, you will have tough or dry meat, and less flavor.

You can use a spoon to skim the fat from the stew while it's hot. Or you can cool the stew for several hours or overnight, and easily remove the congealed fat the next day.

Answer 2

Not to be a smartypants, but, 'use lean beef'. No fat in the first place will solve your problem.

Otherwise, you have 3 options.

1) trim your beef well, and dredge the cubes in flour before you brown it. Much of the fat will be absorbed in the flour, and this will, in turn offer a wonderful thickness later on. Relatively little "free" fat will rise to the surface.

2) brown your meat and deglaze it. This just means that you dump a good cup and a half of liquid (water will work, wine will do the best job), onto the meat "washing" the liquified fat off. Drain away the liquid and contine your stewing!

3) make your stew and chill it. Overnight if possible. The fat will rise and solidify and can then be lifted off and discarded.

Best wishes!

Answer 3

Cut the fat off your beef before cooking it. After sealing it, put the beef on kitchen roll to absorb any oil. If there's still a fatty residue, skim it off, or pop your stew in the fridge for a while after it's cooked and cooled to lukewarm, then the fat should solidify at the top, so it'll be easier to skim off. Then reheat properly, making sure it's cooked through completely. Indidentally, contrary to the advice of someone else on this question, you should NEVER pour hot fat down the drain. It'll clog your pipes. Instead, pour it into a sealable container such as an empty jar, then throw the jar away with the rubbish, or send the fat to be recycled.

Answer 4

after you have cooked the stew ,
allow it to cool overnight ( leave it in the fridge )

fat will rise to the top and harden ,
and then is easily removed with a slotted spoon .

warm your beef stew up , slowly
and when just boiling add dumplings .
keep simmering for 20-- 30 minutes ( lid on )

and you will have a wonderful healthy fat free stew !
The flavour will be much enhanced.

Enjoy

>^,,^<

Answer 5

The easiest method I have found is to drain the fat off before you add anyhting else to the stew. So, cook the meat, and while it's still hot, and the fat is still liquid just tip it down the sink. Saves a lot of time waiting for the meat to cool, and means you get rid of more of the fat than when scooping the fat from the top of the stew!

(It may help if you cover the meat with a plate as your pouring so yor meat does not end up in the sink!)

Answer 6

You could cook it a day ahead of time, refrigerate it and then skim the fat or you can blot the top of the stew with paper towels while you are cooking it. I have used both methods and they seem to work pretty good.

Answer 7

Wrong approach. The fat is there, you cannot wish it away!

The right approach is to cook the stew and then let it cool. As it cools the fat will separate out on top as a distinct layer. Then you can scoop it off, and re-heat the stew!

Answer 8

Oh expensive, oh expensive i do no longer think of you are going to love this yet you extremely could sidestep removing the fat until now, throughout the time of or after cooking because of the fact it contributes lots to the flavour, and it delivers the physique with risk-free practices against each sort of nasty colds and ailments. organic animal fat is, in small doses consisting of a pot of stew, very sturdy for us, it is the different fat that are extra to processed meals that do us injury. Please, circulate away it in - your physique, innovations and flavor buds will thank you for it - to no longer point out whoever else gets a proportion:)))

Answer 9

You will always have some but I always coat my stew meat in seasoned flour and brown in a hot pan with some olive oil.

Very little fat ends up going into the stew kettle.

Answer 10

It comes out naturally from the beef - just skim the top while it's cooking.