# Secrets to a really yummy, thick stew? **URL:** \ **Category:** Cafe Society\ **Created:** [June 9, 2011, 7:20pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900 "2011-06-09T19:20:42Z")\ **Posts on this page:** 15\ **Page:** 3
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [June 12, 2011, 4:18am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/41 "2011-06-12T04:18:46Z")
Hmmmm, I don’t know if there are Costcos around here. My husband has one particular store that he likes, and he hates most other stores. He particularly hates Kroger, for instance. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 12, 2011, 4:19pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/42 "2011-06-12T16:19:45Z")
> [@Chronos](#): > > Unfortunately lamb isn’t readily available in the US. You can get it, of course, but you’ll probably have to go to a specialty store. > [@Lynn\_Bodoni](#): > > I generally only see lamb chops offered around here, and at a fairly high price, too. I love lamb, and I’d probably eat it more often if we had more cuts available around here. I enjoy broiled lamb chops, but I think that chops are the wrong cut to use for stews. > [@elfkin477](#): > > It’s easier to find ostrich here in grocery stores than lamb. No joke. I’m really sorry to hear this. You guys should contact your congressman or something. If we used to be able to put a man on the moon why can’t we have lamb available in the grocery stores? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 12, 2011, 9:12pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/43 "2011-06-12T21:12:19Z")
> [@Lynn\_Bodoni](#): > > Hmmmm, I don’t know if there are Costcos around here. My husband has one particular store that he likes, and he hates most other stores. He particularly hates Kroger, for instance. According to Google maps, there’s a few in your general area, one in Fort Worth proper. It sounds like you might not be familiar with it, so I should say it’s one of these membership stores like Sam’s Club, where you pay a yearly fee for a membership to shop there. ---
**Author:** ![mac\_bolan00](https://avatars.discourse-cdn.com/v4/letter/m/b3f665/32.png) [@mac\_bolan00](https://boards.straightdope.com/u/mac_bolan00)\ **Post date:** [June 12, 2011, 11:21pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/44 "2011-06-12T23:21:51Z")
a floured stew can get watery because, 1) you over-boiled it, 2) too much fat rendered out. i don’t really have a fooproof way to keep the gravy thick other than a slow simmer. potatoes and sweet potatoes could also help thicken it. i prefer a rich broth, especially on cold nights. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [June 13, 2011, 12:18am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/45 "2011-06-13T00:18:30Z")
Make sure you’re using a cut of meat with plenty of connective tissue. Stew meat is usually good, but if it’s too lean, it may also lack the connective tissue. Also, ditto on the amount of liquid if you’re using a crock pot. Also, you can add a little slurry of cornstarch and water at the end. ---
**Author:** ![JimmyFlair](https://avatars.discourse-cdn.com/v4/letter/j/ce7236/32.png) [@JimmyFlair](https://boards.straightdope.com/u/JimmyFlair)\ **Post date:** [June 13, 2011, 1:51am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/46 "2011-06-13T01:51:23Z")
I accidentally made the best stew ever last fall - I had a few beef shanks for some reason, so I browned them in a cast iron pot. I added a little (ONLY a little) red wine & beef broth, like 1/2 c each. Then I threw in carrots, celery, garlic and onions (roughly chopped)fresh rosemary and thyme, covered it with the lid and baked in the oven for about 2 hours. After 2 hours passed, I removed the herb twig remnants, pulled out the beef, and blended the remaining veg/liquid mixture. The beef was so tender, it basically just needed poking with a fork to fall into bite site pieces. I returned the beef to the now smooth but thick mixture, added bite size carrot and potato pieces, then simmered on the stove until the new veggies were done. It was awesome! ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 13, 2011, 4:26am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/47 "2011-06-13T04:26:33Z")
> [@JimmyFlair](#): > > I accidentally made the best stew ever last fall - I had a few beef shanks for some reason, so I browned them in a cast iron pot. I added a little (ONLY a little) red wine & beef broth, like 1/2 c each. Then I threw in carrots, celery, garlic and onions (roughly chopped)fresh rosemary and thyme, covered it with the lid and baked in the oven for about 2 hours. > After 2 hours passed, I removed the herb twig remnants, pulled out the beef, and blended the remaining veg/liquid mixture. The beef was so tender, it basically just needed poking with a fork to fall into bite site pieces. I returned the beef to the now smooth but thick mixture, added bite size carrot and potato pieces, then simmered on the stove until the new veggies were done. It was awesome! I bet that was good. It’s a derivative of the manner of making Espagnole sauce, the basic brown sauce used in classical cooking. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [June 13, 2011, 4:43am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/48 "2011-06-13T04:43:00Z")
> [@aruvqan](#): > > You can in emergency use mashed potato flakes to thicken if you have someone visiting that is a celiac person I second the mashed potato flakes, I hate fake mashed potatoes but always keep a little box handy for last minute thickening. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [June 13, 2011, 4:04pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/49 "2011-06-13T16:04:33Z")
I had forgotten the potato flakes. My Grandmother used to use them. Huh. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [June 13, 2011, 7:01pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/50 "2011-06-13T19:01:43Z")
> [@JimmyFlair](#): > > I accidentally made the best stew ever last fall - I had a few beef shanks for some reason, so I browned them in a cast iron pot. I added a little (ONLY a little) red wine & beef broth, like 1/2 c each. Then I threw in carrots, celery, garlic and onions (roughly chopped)fresh rosemary and thyme, covered it with the lid and baked in the oven for about 2 hours. > After 2 hours passed, I removed the herb twig remnants, pulled out the beef, and blended the remaining veg/liquid mixture. The beef was so tender, it basically just needed poking with a fork to fall into bite site pieces. I returned the beef to the now smooth but thick mixture, added bite size carrot and potato pieces, then simmered on the stove until the new veggies were done. It was awesome! You had beef shanks to start with, which are flavorful with plenty of bone. And you added the right ingredients. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 13, 2011, 7:25pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/51 "2011-06-13T19:25:27Z")
Yeah, you can’t go too far wrong to begin with, with that set of ingredients. Personally, I would have added some radishes, too, and tossed in some peas right at the last minute. But that’s just details. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [June 13, 2011, 11:04pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/52 "2011-06-13T23:04:58Z")
Now I am getting in the mood to make up a batch … I might just do that this weekend. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2011, 11:17pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/53 "2011-06-13T23:17:33Z")
> [@Chronos](#): > > Yeah, you can’t go too far wrong to begin with, with that set of ingredients. Personally, I would have added some radishes, too, and tossed in some peas right at the last minute. But that’s just details. Radishes. Huh. I want to try this now. Do you throw them in to cook through, or is it just a garnish at the end (like with a posole or whatnot)? ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 13, 2011, 11:45pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/54 "2011-06-13T23:45:09Z")
I’m not entirely sure; I haven’t been experimenting with them for very long yet. You probably don’t want them in for the whole time, but I’m not sure if they’d be best in for the last half-hour, the last couple of minutes, or raw at time of serving. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 13, 2011, 11:49pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/55 "2011-06-13T23:49:01Z")
Add the radishes at the same time as any turnips, parsnips, and carrots. [Previous page](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900.md?page=2)