a stew/casserole question.

[OceBel]

im making a beef stew type and im wondering how do you get a thick gooey consistency? even if ive added too much water. what are the things that you can put in to make it gooey, and thick..
thanks:chef: hehe

[Nickster]

A couple of teaspoons of cornflour (mixed to a paste with a little water before adding to your precious casserole) will give you the desired result.:)

[sugar n spice]

Yep as Nickster said

[OceBel]

okay thanks for your help. :kiss:

[Little Gorilla]

i use gravy granuels - the ones from the supermarket - its easy and I always have some in the pantry - just a small amount though

[OceBel]

umm im out of corn flour :o

[Nickster]

Okay, if you're out of cornflour and need something NOW - just use a couple of teaspoons of plain flour instead of the cornflour. It'll give a similar result.

[InSaneOne]

i use the gravy flour when making something like that. it makes for a richer taste and thickens at the same time.

[jaimie]

Or add some rice or rissoni! this will soak up some liquid.

[Nickster]

I definitely second Jazzy'smum's suggestion of the rice/risoni!

[misskittyfantastico]

gravox or pasta

[Illusional]

All of the above - except that cornflour can make the consitency a little 'glue like' if you use too much of it .

An (almost) ( I did say Almost :D ) foolproof way to get the right consistency from the start is to coat the meat in a tablespoon or so of plain flour, then brown it in oil/butter... then add whatever else you want in the stew, and only using around a litre of water per tablespoon of flour.
So if you want to make a larger stew - use a bit more flour on the meat in the beginning.
As it cooks it will gradually thicken by itself.