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@MidwestmikkiJ

I have that happen too.  Thin broth when you're wanting gravy in a stew is disappointing!  It doesn't sound like a covered pot/uncovered pot issue.  If the broth doesn't thicken into gravy, the only immediate choice to to use a tablespoon of corn starch, add 1/4 cup of the hot broth to it, combine, and then return that mixture to the stew. Stir. Repeat as necessary, 1 tbl corn starch and the hot broth at a time, until it thickens to the desired consistency.

The only other option is that, in the future, use more flour for the roux when starting the process, as you know now that the flour amount is insufficient. 

It was a lovely afternoon here.  Stopped raining, clouds broke up and let some rays of sun through.

I made the Klondike Stew tonight I mentioned a month ago. It calls for a couple things I couldn’t find here so bought when we were in The Twin Cities  -  clarified butter and Demiglaze.

The stew was really tasty and once everthing they was prepped it was easy. My arm now aches from all the chopping after an elliptical workout.

The one problem is one I have a lot - it didn’t thicken into gravy. The roux formed nicely and it reduced properly after the red wine went in but once I added the beef broth as called for that was it, it didn’t thicken any more.

Should I have cooked it uncovered instead of covered for 30 minutes? 

I don’t know if I’d make this one again since I have another beef stew recipe I like and it doesn’t call for stuff I don’t keep on hand.

Quote from: VanGoghSunflowers on Yesterday at 04:38 pm

Apparently the U.S. is going to play either Italy or Venezuela for the World Baseball Classic title tomorrow. To which I say...


Italy has baseball players??

They're all American with Italian heritage. I think they're all MLB or minor leaguers.

That both makes sense and also makes it way less interesting to me.

Wordle 1,731 4/6

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Connections
Puzzle #1009
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Strands #743
“The Big Dance”
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