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making stew

r.mac_2
Posts: 4,746 Forumite
right - it's very autumnal outside and I want to make some stew for sunday dinner.
I have some meat (beef) and I plan to dust it in plain flour, saute quickly and add to a caserole dish with some onions and carrots and some stock and maybe some red wine, before shoving it in the oven.
When do I add the gravy granules???? At the begining or end??????
I have some meat (beef) and I plan to dust it in plain flour, saute quickly and add to a caserole dish with some onions and carrots and some stock and maybe some red wine, before shoving it in the oven.
When do I add the gravy granules???? At the begining or end??????
I can't promise that all my replies will illicit this responser.mac, you are so wise and wonderful, that post was lovely and so insightful!

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Comments
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At the end. The flour will thicken it to some extent, just add gravy granules to achieve teh desired thickness before serving.
Have you got a slow cooker? There's nothing nicer than slow cooker stew.
HTH, Stella xx0 -
r.mac wrote:right - it's very autumnal outside and I want to make some stew for sunday dinner.
I have some meat (beef) and I plan to dust it in plain flour, saute quickly and add to a caserole dish with some onions and carrots and some stock and maybe some red wine, before shoving it in the oven.
When do I add the gravy granules???? At the begining or end??????0 -
If you're rolling your beef in flour before browning it then you shouldn't need to add any thickeners at the end, as the flour from the beef will do the job for you!
Sounds yum!"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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I agree with the last 2 posts - you will get all the flavour from the beef, red wine etc and the thickness from the flour, so probably don't need the granules.
Also nice is a bouqet garni (tied parcel of herbs or tea bag of dried ones) or if you don't have that a couple of bay leaves, then fish them out at the end - not essential, just adds a bit of flavour.
I also like to add some stoned black olives just before it's ready (but that's just a personal taste thing - not everybody likes olives!)
(For those who do, the nicest ones I have had are from Olives et Al: )
http://www.olivesetal.co.uk/"The happiest of people don't necessarily have the
best of everything; they just make the best
of everything that comes along their way."
-- Author Unknown --0 -
Throw some herbs into the flour that you dust the meat with for flavour too. I usually put some crushed rosemary in, or thyme etc. Down to personal preference though. I find the flour thickens up the gravy and I don't need gravy granules etc.“Ordinary riches can be stolen, real riches cannot. In your soul are infinitely precious things that cannot be taken from you.” - Oscar Wilde0
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I always check a stew/casserole with about half an hour to go & if it needs thickening I just leave the lid off the pot. That way the liquid evaporates & your sauce reduces. Keep an eye on it though to check it doesn't go too dry.
A quick squirt of tomato puree is a good thickener too.
Bay leaves, tobasco or worcester sauce all add flavour.0 -
I remember reading this from an old ancient cookery book my grandmother had -
"a stew boiled is a stew spoiled".“Ordinary riches can be stolen, real riches cannot. In your soul are infinitely precious things that cannot be taken from you.” - Oscar Wilde0 -
What's the difference between a stew and a casserole?Just run, run and keep on running!0
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I think a stew is done on the stove and a casserole is done in the oven, but I'm not going to tell you that because I've been wrong far too often already this weekend :-)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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Removing the lid and reducing the stock is the most favourable option, if you must thicken by any other method I would suggest some finely grated potato added to the stew will thicken it in minutes and increase the flavour at the same time.Four guns yet only one trigger prepare for a volley.Together we can make a difference.0
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