I think of stew as a braise raise than a thickened soup. Brown the meat
(not boil it), then simmer in liquid with veggies.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"jmcquown" > wrote in message
. ..
> kilikini wrote:
> > "jmcquown" > wrote in message
> > . ..
> >> jmcquown wrote:
> >>> Michael Snow wrote:
> >>>> I need a good chicken stew recipe
> >>>> Michael
> >>>
> >>> When I make chicken stew I like to add drop dumplings on the top.
> >>> It helps to thicken the stew and also makes a nice addition.
> >>
> >> I should have added, if you don't want dumplings, you can thicken
> >> the stew any number of ways. You can create a slurry with
> >> cornstarch, about 2-3 Tbs. cornstarch to 1-1-1/2 Tbs. cold water,
> >> blended together in a bowl or measuring cup. You'll be surprised
> >> how little water it takes to blend cornstarch. Slowly stir this
> >> mixture into the hot stew and continue to cook it for a few minutes
> >> until it is thickend to your liking. Alternatively, you could use
> >> more expensive arrowroot to do the same thing.
> >>
> >> Flour and water can be blended to thicken a stew, but unless you are
> >> careful it can cause lumps of uncooked flour which are simply
> >> unpalatable.
> >>
> >> Another choice is to stir in some whipping cream or half & half and a
> >> tablespoon of whole cream butter. I tend to avoid this method
> >> because it tastes so good but is soooo filled with fat!
> >>
> >> Good luck; whatever recipe you follow, please let us know how your
> >> chicken stew turns out.
> >>
> >> Jill
> >>
> >>
> >
> > Jill, are you saying that chicken stew is basically chicken soup
> > thickened? 'Cause the recipe you described (without dumplings or
> > flour) is exactly how I make my chicken soup. If all you have to do
> > is thicken the broth to make stew, then I'd rather do that than make
> > soup.
> >
> > kili
>
> Pretty much, yeah. I don't normally add turnips or green beans or peas to
> my chicken soup, but I tend to do so when I'm making stew. Don't ask me
> why. But then, I always add dumplings to stew to thicken it, whether it's
> beef, chicken or lamb stew.
>
> Jill
>
>