[Sca-cooks] OOP - help my stews!

[Patricia Collum]

I also add beef stock, broth, bullion or a pack of Lipton beefy onion soup 
mix to a beef stew. Sometimes the worcestershire sauce, sometimes brown 
sugar and a little vinegar (really good with cubed corned beef). And take 
out and mash a little of the potatoes and veg and add back in toward the end 
to help thicken. If I use flour, I'll either flour and brown the meat in oil 
or make an oil and flour roux. I like the flavor better than the flour/water 
slurry. I also use cut up chuck roast instead of stew meat. You can 
refrigerate the cooked stew and skim the fat and reheat to serve the next 
day if the fat becomes a problem.

Cecily