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Asked by:

Photo by AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA
AuntE is asking: (4 answers)
I have looked at most of the beef stew recipes. Even if it says in the description "thick" the pictures don't look like the "thick" I'm looking for. Can anyone recommend because they have personally tried a recipe a beef stew that comes out thick and not soupy? Also what I thought was funny, one recipe had 3 pics on it and they all looked sooooo different! Much appreciated in advance.

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Last updated: Jan. 26, 2013 12:32 am
Posted: Jan. 25, 2013 1:27 pm
 
Answered by: Saveur
Jan. 25, 2013 1:47 pm
You can always add a slurry of beef broth/flour or corn starch to the juices to make a thicker sauce...
Comments:
sassyoldlady
Jan. 25, 2013 1:50 pm
I found two that when combined made a great one. The flour from the one helped thicken as it cooked, and if not thick enough at the end, add a slurry like Savi says. I have even used masa flour to thicken up my stew and chili(bought it for something and didn't make it, need to use it up :)). Here's the combined recipe I came up with. It was from Beef Stew VI and IV. http://allrecipes.com/personalrecipe/62802199/beef-stew/detail.aspx
 
Christina
Jan. 25, 2013 2:00 pm
I was gonna suggest a slurry too.
 
Answered by: joelsbaby87
Jan. 25, 2013 1:59 pm
you can thicken any beef stew recipe by takeing a little bit of the sauce and mixing in about two tablespoons of cornstarch. mix it back in the stew and let it simmer it will thicken up.
 
Answered by: Thisni Caza
Jan. 25, 2013 2:25 pm
Oh, my. I didn't notice that I couldn't post a recipe! I made the Beef Stew by Paula or Pauline; it has 900 something reviews. I reviewed on 10/27/12. Anyway, I didn't thicken it; it was plenty thick. I followed the most helpful review (the first one). Used plenty of seasoned flour to brown the beef and then used white potatoes, both of which helped thicken the gravy. The pictures probably look different because of personal preferences and/or tweaks and maybe even cooking method.
Comments:
sassyoldlady
Jan. 25, 2013 2:28 pm
That's the VI recipe. It calls to add cornstarch at the end. The other one calls for floured meat at the beginning which helped thicken as it cooked. That and the herbs and vegetables was why I ended up combining the two. I didn't like either of them by theirselves. It was during my cooking for mom without tomatoes stage.
 
AuntE
Jan. 25, 2013 3:17 pm
OK sounds good everyone. I am using brown rice flour or anything that is whole grain that will "thicken" things up. For some reason I was just hoping that it naturally came out that way. (like thisni caza said). It's one recipe I have never tried, which is strange, can't wait.
 
Answered by: Sweettreats
Jan. 26, 2013 12:32 am
My favorite is Kyle's Favorite Beef Stew. http://allrecipes.com/recipe/kyles-favorite-beef-stew/detail.aspx?event8=1&prop24=SR_Title&e11=kyles%20stew&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page
 
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