Anonymous
04/29/2012 22:51
Subject: Thickening the stew
Anonymous wrote:Anonymous wrote:Since I use potatoes in my beef stew, I make a slurry of potato starch and broth (or water) and I put the slurry in sometime before the last hour of cooking. I also cut up my potatoes in different sizes ranging from big pieces (about 1" per side) to small pieces (about 1/4" per side). The little pieces dissolve and help thicken the stew, I find that the potato starch (whether from a slurry or just coming off of the potatoes cooking) changes the flavor of the stew the least, since it's an ingrediant of the stew and not another added starch (tapioca, corn, wheat).
I like this and will try it next time. Thanks!
You're welcome. And just in case you're looking for potato starch in the supermarket, check the "International" aisle. It's usually with the Jewish foods (I use Manishewitz brand) although I'm not sure why Jewish foods are International.
Anonymous
04/29/2012 22:24
Subject: Thickening the stew
Anonymous wrote:Since I use potatoes in my beef stew, I make a slurry of potato starch and broth (or water) and I put the slurry in sometime before the last hour of cooking. I also cut up my potatoes in different sizes ranging from big pieces (about 1" per side) to small pieces (about 1/4" per side). The little pieces dissolve and help thicken the stew, I find that the potato starch (whether from a slurry or just coming off of the potatoes cooking) changes the flavor of the stew the least, since it's an ingrediant of the stew and not another added starch (tapioca, corn, wheat).
I like this and will try it next time. Thanks!