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Beef Stew with no beef
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jcr16 wrote:sorry to sound dim , but what does dusting mince in flour do ? i have never heard of this , please enlighten little me .
Seals in the juice
Provides a thickening agent
Warning ..... I'm a peri-menopausal axe-wielding maniac
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The flour acts as the thickening agent. You could, of course, make up a sauce in a small dish using cold water added a little at a time until you have a liquid that hopefully won't turn into lumps as soon as it hits the hot stock - but I prefer the dusting the meat method because it's almost impossible to get lumps that way.jcr16 wrote:sorry to sound dim , but what does dusting mince in flour do ? i have never heard of this , please enlighten little me .Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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In the end I decided to serve the stew "sans meat" with loads of brown bread and butter. Like Pooky says, there was a bit of meat at the bottom and it was delicious (even if I say so myself) Roll on SC, I love you!!0
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