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Discussion Starter · #1 ·
Do you do something to thicken the broth?<br><br>
Roasts are on sale buy one get one free this week, so I'm getting two.<br><br>
I'm going to cook the roast in the crockpot with taters and carrots. I usually put water in there with a packet of onion soup mix.<br><br>
I want to make stew out of it the next day. Can I just chunk the meat up, add more carrots and taters, and maybe some green beans and cook on keep warm on my crockpot the next day?
 

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i mix a bit of cold water with 1 to 2 T of cornstarch in a small bowl, and then add it to the stew toward the end of the cooking process.<br><br>
or, i start off the stew with a white or brown roux, depending on type.<br><br>
if you go the cornstarch route, do not use hot water to mix it, and don't just dump it into the stew. it'll congeal and turn into little bits of cornstarchy-awful.
 

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Discussion Starter · #3 ·
Perfect! I was hoping you'd chime in. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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You can also use flour if you absolutely have to but cornstarch is better. You only need to add it a few minutes before its finished.<br><br>
I do this all the time...its yummy.
 

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I do the cornstarch/water thing too if needed. Are you saying the beef will be already cooked from the roast or will it be raw?<br><br>
If the meat is raw you could coat it with flour/salt/pepper and brown it in a little oil before putting it in the crock pot. You'll add some fat from the oil if that's okay. When I start the stew off that way I usually don't have to thicken it--I imagine that is from the flour already on the meat. But I use just a little water and then dump a can of veggie juice in it (big can) so that is pretty thick also if you want a tomato-based soup. Then I'll add some woozy sauce and sometimes some hot pepper sauce.<br><br>
Lisa
 

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Discussion Starter · #6 ·
Ooh, good idea about the tomato (veggie) juice.
 

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You could add a grain, like barley, to the stew to make it heartier and thicker. There is a typical Jewish dish called Cholent that is traditionally put on a low heat on Friday before sundown and just cooks all night, to be eaten on Saturday. (Observant Jews can't turn the stove on or off during that time.)<br><br>
Between the barley (or other grain - quinoa might be good) and the gelatin that comes from cooking the meat, plus the slow heat, this stew gets VERY thick. It also typically includes carrots and big chunks of tomatoes.
 

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good god; my ex MIL's cholent was <b>atrocious</b>. rather than a nice, thick potage, it was always too thick, horribly bland, and/or congealed like day-old oatmeal. it sat in one's stomach like a lead weight, and made sleeping nearly impossible.<br><br>
so, yes! you can add barley or rice or something to thicken it up, but - please - wyrillco, if you run into my ol' MIL, don't ask her for any tips.
 
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