Saving Problem Stews - dummies

Saving Problem Stews

If the stew you made wasn’t all you’d hoped for, you may be able to fix the stew’s problem (or, at least, make the problem less noticeable). A stew can go wrong in several ways, and each has its own possible fixes:

  • Flat-tasting: Add salt and pepper. Or try a little sherry or Madeira.

  • Tough: Cook it longer. Additional cooking breaks down the sinew in muscular cuts of meat. You may want to remove the vegetables in the dish with a slotted spoon to prevent them from overcooking.

  • Burned on the bottom: Carefully scoop out the unburned portion of the stew into a separate pot. Add water or stock to stretch the stew if necessary, and add sherry and a chopped onion.

    The sweetness in an onion can mask many mistakes.

  • Too thin: Blend 1 tablespoon flour with 1 tablespoon water. Mix this mixture with 1 cup stew liquid and return to the pot with the rest of the stew. Stir well. Heat slowly until thickened.