Suggestions about my beef stew???

Question

I make up my beef stew with beef broth & a VARIETY of veggies, butter & spices. I use "potato buds" to thicken up the watery broth to give it some "weight" every now & then. UNFORTUANTLY, I get complaints from others that my "thickened" up stew has a consistency/taste of a "potato mush". Any other ways to thicken the broth of stew than using potato buds?

Answer 1

Try using a brown gravy mix, the recipe below will give you an idea of how to use it

THICK AND CHUNKY BEEF STEW

2 c. 1 sq. inch beef cubes
1 med. sliced onion
3 med. chopped potatoes
1/2 c. sliced carrots
2 pkg. instant brown gravy mix
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1 (8 oz.) can whole mushrooms

Saute beef and onion in saucepan until lightly browned. (Use 1 tablespoon oil if needed). Add 2 cups water, spices and carrots. Boil until carrots are nearly done. Add potatoes and enough water to cover ingredients. Cook until potatoes are done, adding water only as needed. Add mushrooms. Stir gravy mixes in 1/2 cup cold water until dissolved. Add to stew and bring to boil, stirring constantly. Remove and serve.

Answer 2

Dredge your raw beef stew chunks in a mixture of seasoned flour (ie: garlic salt, pepper), and brown in a bit of canola oil. Then add water and your veggies. The flour will cook into the broth, and thicken the stew for you - and since you browned it, the flour soaked up the beef drippings, which will flavor your stew even more. If it's still too thin, you can always mix up some flour & water or cornstarch & water, and add a little at a time - allowing to boil & testing the thickness - before adding more.

Answer 3

With all stews and gumbos you need to start with a rue. This will help with the thickening part of the equation rather then the potato buds.

You could also try browning the beef cubes after they have been drenched in floour first.

As the last resort, you could use real potatos in the stew and allow it to cook until the potatos become so soft they break apart when you stir it up.

Answer 4

I was told the secret of good beef stew is thyme. Wait may be she meant time. Oh well.

To answer your question, I use Corn starch in the last minute to thicken my stew. Flour might do too. If they still complain about the potato taste, don't put potatoes in your stew. I was told potatoes don't hold well in stew and to use turnips instead. Frankly I like my stew with potatoes.

Answer 5

Near the end of cooking time, place 2 tspns of flour in a container and add some of the juices from your stew to get the consistency you want and then add this back into your stew. Depending on how much stew you have made depends on how much flour and juice mixture you use. But you really don't need alot. I did this tonight for tea and it was beautiful. It wasn't too thick. Remember to add slowly. You can always add more.

Answer 6

Mix water and flour in a shaker container, blender or jar. Make sure you add the flour to the water, not vice versa. Use cold water. Shake until no lumps remain, then add to your stew. Bring to a boil to thicken the gravy.

How much flour you use depends on how thick you want your gravy and how much you make. I use about 1/3 c. flour for a 4 qt pot full of stew.

Answer 7

In the last few minutes mix a little cornflour with water and add back to the stew. Heat gently stirring quite frequently.

Agar agar - which I do not use myself - because I am happy with cornflour - is another one.

Alternatively add rice or barley - that helps to thicken slightly but gives you bulk too.

Answer 8

You might consider barley added in the last 20 minutes of cooking. Cornstarch or gravy mix will give you a thicker broth but not the texture and nutritional value of the barley. Not everyone likes it, though.
Be cautious of the amount you add, however-I have had it suck up all the liquid to where I had a kind of beef pudding-tasty, but not what I was after.

Answer 9

i love potatoes in my stew... i use a corn starch water combo.. add some corn starch and cold water untill it looks like milk... it will not be thick.. then bring stew back up to bowl.. ( very last step) and then slowly add corn starch while stirring... it will thicken as you stir so you can stop when you get the thickness you want! good luck !

Answer 10

Heavy Cream