https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Wed, 19 Aug 2026 01:56:13 +0000 https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1175381 Fri, 25 Oct 2013 18:50:44 +0000 MrsBrewer 1175381@https://boards.hellobee.com/ <p>@lovehoneybee: @heartonastring: yay!! It thickened up perfectly!!! I will take a pick once the bread comes out of the oven :-) thanks for the advice ladies! </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174989 Fri, 25 Oct 2013 14:35:34 +0000 Happygal 1174989@https://boards.hellobee.com/ <p>Reduce it! I made a stew the other night similar to that recipe, I believe. I did add tomato paste and the wine was wonderful. If you cook for awhile with the top off, it will simmer down and the flavor is incredible. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174967 Fri, 25 Oct 2013 14:25:01 +0000 lovehoneybee 1174967@https://boards.hellobee.com/ <p>@MrsBrewer: It'll be awesome. I've found soups and stews to be the easiest things to improvise on/fix. When I was teaching myself to cook I had some epic fails, but never with soup. My favorite thing to cook. They're so adaptable! </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174959 Fri, 25 Oct 2013 14:22:13 +0000 MrsBrewer 1174959@https://boards.hellobee.com/ <p>@lovehoneybee: I don't have any veg juice, so I think I'm just going to stick to the tomato paste! hahaha But yes, I totally agree with the advice everyone has given me, I think I can fix this dinner after all! :-) I'm going to have to post a picture of this later just to try and redeem myself! </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174956 Fri, 25 Oct 2013 14:20:47 +0000 MrsBrewer 1174956@https://boards.hellobee.com/ <p>@heartonastring: That what I get for trying to put it together quick on my lunch break! hahahah </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174955 Fri, 25 Oct 2013 14:20:39 +0000 lovehoneybee 1174955@https://boards.hellobee.com/ <p>@MrsBrewer: Haha okay, back to the roux then! Don't worry, it'll still be great! I think mixing in a little bit of tomato paste into the roux would be fine, or, if you have it, some V8 (or whatever veg juice you have) with or in place of the liquid you mix into it. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174952 Fri, 25 Oct 2013 14:20:04 +0000 heartonastring 1174952@https://boards.hellobee.com/ <p>@MrsBrewer: Hahahaha! Then the roux will do the trick. I forgot two main dinner ingredients this week too....I hate when that happens! </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174951 Fri, 25 Oct 2013 14:18:23 +0000 MrsBrewer 1174951@https://boards.hellobee.com/ <p>@heartonastring: @lovehoneybee: Yep I did a double fail, and I forgot the tapioca too...... </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174946 Fri, 25 Oct 2013 14:16:56 +0000 lovehoneybee 1174946@https://boards.hellobee.com/ <p>@MrsBrewer: Right, with the tapioca you should be just fine as far as thickness. Using stock instead of the vegetable juice (something like V8?) will just change the flavor profile a bit, but I bet it will still be mighty tasty! </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174942 Fri, 25 Oct 2013 14:14:32 +0000 MrsBrewer 1174942@https://boards.hellobee.com/ <p>@heartonastring: Thanks for your help! :-) I figured I could count on the bee for ideas! :-) </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174940 Fri, 25 Oct 2013 14:13:43 +0000 heartonastring 1174940@https://boards.hellobee.com/ <p>@MrsBrewer: Sounds like a good idea to me!!</p> <p>ETA: Just noticed it has tapioca in it. That's a thickener. You may not need to do anything to thicken it after all! </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174938 Fri, 25 Oct 2013 14:12:55 +0000 MrsBrewer 1174938@https://boards.hellobee.com/ <p>@heartonastring: @lovehoneybee: This is the recipe I was following - minus the tapioca</p> <p><a href="http://www.bettycrocker.com/recipes/slow-cooker-old-fashioned-beef-stew/42c0a5ca-f4aa-403e-883e-6aa3a26b3534" rel="nofollow">http://www.bettycrocker.com/recipes/slow-cooker-old-fashioned-beef-stew/42c0a5ca-f4aa-403e-883e-6aa3a26b3534</a></p> <p>I have some tomato paste at home. Maybe I could add a tbsp. or 2 when I'm mixing in the roux? </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174936 Fri, 25 Oct 2013 14:12:38 +0000 lovehoneybee 1174936@https://boards.hellobee.com/ <p>@heartonastring: Hmm, I might have to try adding tomato next time I make it (I haven't made it in a few years though, ha!) </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174935 Fri, 25 Oct 2013 14:11:27 +0000 heartonastring 1174935@https://boards.hellobee.com/ <p>@MrsBrewer: @lovehoneybee: I have made beef stew both with and without tomatoes (and I sometimes use V8 or a similar juice). </p> <p>So, short answer: no, you aren't ruining it by not adding tomatoes. </p> <p>Long answer: I prefer some tomatoes (either vegetable juice or canned tomatoes) in mine, because their acidity creates a more well-rounded flavour profile, IMO. But, that's just me! It depends on your preferences. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174931 Fri, 25 Oct 2013 14:08:51 +0000 lovehoneybee 1174931@https://boards.hellobee.com/ <p>@heartonastring: What she said. </p> <p>I would probably whisk a cup or two of the liquid into the roux, though, whisk it all back into the crock pot and let it simmer. If you can bring it to a boil and then simmer all the better, but I don't know what kind of crock pot you have..</p> <p>To be honest, I have no idea what "vegetable juice" mean, exactly, but I've never used tomatoes in a beef stew, or vegetable juice, only beef stock or water. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174923 Fri, 25 Oct 2013 14:05:16 +0000 MrsBrewer 1174923@https://boards.hellobee.com/ <p>Alright so maybe I will take the lid off right when I get home so some of it cooks off, and make a roux to stir in to thicken it up.</p> <p>Now another question, since I didn't add any vegetable juice, am I missing a tomato part to this recipe??</p> <p>*as you can tell, I'm not the greatest cook* </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174920 Fri, 25 Oct 2013 14:01:40 +0000 littlebug 1174920@https://boards.hellobee.com/ <p>@MrsBrewer: Yes, that would work, too! But if you're going to do that, I wouldn't use it all - the roux has to have something to thicken when you add it back to your crock pot. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174918 Fri, 25 Oct 2013 14:00:53 +0000 heartonastring 1174918@https://boards.hellobee.com/ <p>Agree re: making a roux.</p> <p>I would just make a roux though (not a white sauce/bechamel, which is what's described above) and use that to thicken. So, take a 2:1 ratio of flour to butter (2 tbsp flour to 1 tbsp butter), melt the butter in a large pot/Dutch oven and then add the flour and whisk. You want to cook it for a few minutes, as you don't want there to be a raw flour flavour or any lumps. Once you've done that, add your stew and continue to stir so that it's all combined. Bring to a boil, then reduce to a simmer and the roux will thicken the stew. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174914 Fri, 25 Oct 2013 14:00:13 +0000 MaisyMay 1174914@https://boards.hellobee.com/ <p>When you get home, make sure it's on high and take the lid off for a while. It'll cook off some of the extra. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174912 Fri, 25 Oct 2013 14:00:05 +0000 Freckles 1174912@https://boards.hellobee.com/ <p>I actually like cooking it down better because you get more of a natural and intense flavour. Sometimes i'll take the meat/veggies out and thicken the liquid by bringing it to a boil. If you don't want it to be too salty, i'd go with the roux! Both ideas are great. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174908 Fri, 25 Oct 2013 13:57:39 +0000 MrsBrewer 1174908@https://boards.hellobee.com/ <p>@littlebug: Do you think instead of adding milk for the roux, I could use the stock that I have everything cooking in right now, kind of what @Mrs.Someone: suggested?? </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174905 Fri, 25 Oct 2013 13:56:46 +0000 Mrs.Someone 1174905@https://boards.hellobee.com/ <p>You can get out as much of the liquid as possible and put it in a pot on the stove to cook down. Maybe try adding some corn starch to thicken too?</p> <p>ETA: littlebug's idea is better, go with that :) </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174903 Fri, 25 Oct 2013 13:56:22 +0000 littlebug 1174903@https://boards.hellobee.com/ <p>I would probably try a roux - melt butter in pan and add flour until it forms a paste, then add milk until it because a thick sauce. Whisk that into your stew to thicken it up. </p> https://boards.hellobee.com/topic/alright-all-you-chefs-out-there-come-help-me#post-1174898 Fri, 25 Oct 2013 13:53:14 +0000 MrsBrewer 1174898@https://boards.hellobee.com/ <p>...Alright even if you aren't a chef, help me! hahah</p> <p>So I ran home on lunch today to put a beef stew together in the crock pot for dinner tonight. I coated the meat in flour, browned it. threw everything in the crock pot. Well as I was driving back to work I was thinking....it said "vegetable juice" well stupid (rushing!) me read it as vegetable stock :-( So I have a feeling tonight I will come home to a beef soup.....</p> <p>Any ideas on how to thicken this up? </p>