April 16, 2010 at 1:35 am #251943
I’m on a no processed foods diet at least for the time being. I want to prepare some extra meals on the weekends to freeze for those nights we are rushed off our feet.
Stew or casseroles seems like a good answer as it freezes well but I always improvise stews and BF doesn’t like them. I use cubes of meat, chopped up veges, tomatoes/tin tomatoes, herbs, water and cook until tender. The stew is too watery for my BF’s tastes – I’m wondering how to thicken it up.
Also, I think my BF would like some variation on the tomato flavour so I’d like a recipe for a chicken stew with a creamy white sauce…. or just hints on what to put in for the sauce part.
Thanks!April 16, 2010 at 2:00 am #460647
When my kids were little (many moons ago) we did a no wheat diet so I’d thicken soups with mashed potato.April 16, 2010 at 2:11 am #460648
Red lentils are good for thickening as are egg yolks, but I’m not sure how they’d go in a stew.April 16, 2010 at 2:47 am #460649
I use mashed potato or carrot or something like that, my DH doesnt like runny stews or soups too and he doesn’t like tomatos so I use chicken or beef stock insted of water. Red lentiles in a beef stew work very well to thinken it. Have you thought about steeming some veg of top of the stew like turnips or sweeds then puree them and add them, very creamy feeling to the stew.April 16, 2010 at 2:57 am #460650
Lentils go great :tup:
Try a great thick and hearty Guinness Stew :tup: so good!!!!
chunks of beef, onions (I also chuck in some garlic)…cook up in some oil and sprinkle a tblsp flour over the beef (helps thicken it up for later)
pour in one can guinness once beef has browned and some tomato paste. If it needs some extra liquid, you can add water or stock.
throw in a bouquet garni for taste (you can make this up yourself or buy it in sachet form) see
for more help making your own.
chuck in some chunky chopped carrots, and I add heaps more veges like potato, broc and even mushys cause i love me vege!
It’s a big big winner at our place and if you by chance have ANY left it makes the worlds yummiest pie filling!
Have fun!April 16, 2010 at 2:59 am #460651
sorry I don’t know why but all of a sudden I cannot make links work…:shrug:April 16, 2010 at 3:19 am #460652
You can always throw in some pasta, rice or cous cous to absorb some of the water.April 16, 2010 at 3:27 am #460653
:shy: i didn’t read that right did I, whoops sorry..
don’t know whether you’d want to use a little corn flour (mixed into a paste using cold water) to thicken it up?
white sauce: you can use some cream and white wine, or coconut milk or cream. throw in some curry paste or powder (with coconut milk/cream this is) for something different if you or bf like spicy?
check out the recipe sites too, tons of ideas there….
( “taste” and “all recipes” )April 16, 2010 at 5:27 am #460654
Throw in some Quinoa and that will thicken it up a bit.April 16, 2010 at 6:04 am #460655
Sour cream is alternative to tomato based. Stroganoff stew. My dh eats it.
Red wine is great base as well.
for thickeners I think previous posters have covered it.April 16, 2010 at 6:06 am #460656
I also make a braised steak and onions that freezes well. No particular recipre. Steak, onions mushooms stock etc.April 16, 2010 at 6:52 am #460657
Any flour will thicken it up into gravy.
If you just do a chicken stew and thcken with flour/cornflour you get a white gravy like the stuff in chicken pies, very yum. Not real hard to throw some pastry over the top and call it a pie too!
Flour needs longer cooking to lose that, well floury flavour, cornflour is a quicker and more failsafe (less inclined to lumpiness) arrowroot flour thickens really well too, more expensive, but yes it will be hiding in amongst the flours at most supermarkets.
for creamy, yes you can just use cream or sour cream. Dont know whether this will take so well to the freezing/unfreezing process, none of mine lasts that long…
But, flour or cream with tomatoes gives that interesting pinkish orange colour which doesnt really look like anything much, even if it tastes ok.April 16, 2010 at 6:56 am #460658
This is a good slow cooker or oven recipe that uses chicken.
I think it was a Jamie oliver recipe so I might give you a link instead of typing it all out.
I brown the chicken first and remove all the pith from the lemon, slice it and put it on the bottom of the slow cooker. (don’t get lazy and not remove the pith, it makes the dish bitter and inedible)
Really tasty.April 16, 2010 at 9:08 am #460659
for thickening here, as we have a gluten-free member of the household, i either use potato starch or potato flour, buckwheat flour, arrowroot, or maize (corn) flour.
The main differences in them are that the corn flour and arrowroot both thicken in a ‘clear’ sort of way – the sauce will become thicker but stay a similar colour/shade/density of appearance as if you hadn’t thickened it.
Buckwheat and potato flour will thicken but also turn the sauce opaque.
Buckwheat can create a slightly more grainy texture.
The benefits of buckwheat are that is a grain that is naturally very high in protein so it adds that benefit to the stew.
I tend to cook my stews in the slowcooker. I love this time of year – my slowcooker tends to live switched on – we do a roast on day, eat it, then I carve up the leftover bits, any fats/bones stay in the slowcooker overnight on low for stock, the next morning it gets strained, and the stock goes back in the slowcooker with vegies and herbs and yesterdays leftover meat for stew or soup. Usually the stew/soup is enough to then freeze several portions for another time as well as provide that evening’s dinner.
(If I’m not working I’ll can it in the pressure canner rather than freeze it as we only have a tiny freezer.)
Love autumn/winter!April 16, 2010 at 9:17 am #460660
Not a stew but i just made a roast pumpkin soup today delicious
Had some for tea going to freeze the rest
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