How to Fix a Doughy Tasting Beef Stew
Here’s a quick post today in response to a question I received from Dave. He asks:
I made a lovely beef stew, removed the meat and vegetables, and made a flour/water slurry to thicken the gravy. When we ate it, it had a doughy taste. How can I fix this, please?
Cooking with Slurries
Slurries are often used to thicken soups, stews, and sauces. They are typically made by mixing starch (cornstarch, flour, or arrowroot) with a liquid to create a smooth, pourable mixture. While they are effective at thickening, some slurries can impart a doughy or raw taste to stews if not handled correctly. Here’s why this might happen and how you can prevent it:
Why Slurries Might Give a Doughy Taste
- Raw Starch Flavor: If a slurry is not fully cooked or incorporated into the dish, the raw starch can give a doughy or floury taste. This is common with flour-based slurries.
- Overuse of Starch: Too much starch in the slurry can lead to an overly thickened texture, which might also contribute to an off-taste or mouthfeel.
- Inadequate Cooking Time: If the slurry is added too early or needs more cooking time, it can leave a raw flavor. Starches need to be cooked through to eliminate any raw taste.
How to Prevent a Doughy Taste
- Cook the Slurry: Always ensure that the slurry is cooked long enough to remove the raw starch flavor. After adding the slurry to the stew, let it simmer for a few minutes, stirring frequently, until the desired thickness is achieved.
- Use the Right Ratio: Use the appropriate amount of starch for the volume of liquid in your stew. Typically, a 1:1 ratio of starch to liquid (by volume) is a good starting point. Adjust as needed based on the thickness you desire.
- Incorporate Gradually: Add the slurry gradually, stirring constantly to prevent lumps and ensure even distribution. This helps to avoid clumping and ensures the slurry is thoroughly mixed into the stew.
- Alternative Thickeners: Consider using alternative thickeners like arrowroot or tapioca starch, which may impart a more neutral flavor compared to flour. Also, using a roux (a mixture of flour and fat cooked together) can provide a smoother, richer flavor and help prevent a doughy taste.
- Pre-cook the Starch: For some recipes, you might cook it separately before adding it to the stew. This pre-cooking can help eliminate any raw taste.
- Taste and Adjust: Always taste your stew after adding the slurry. If it tastes doughy, let it cook a bit longer or add a small amount of seasoning to balance the flavor.
You can effectively thicken your stews without compromising flavor by carefully managing the cooking process and using the proper techniques.
2 Responses
I always make the thick gravy right after browning the beef. I then cook the browned beef and veg’s in the gravy. Seems like this gives everything a better taste.
Good tip LADawg
Another alternative is to cook the flour in a bit of oil making a nut-brown roux, and add this to the juices as the thickener. Make for good flavor, no raw taste, and gives you some options to flavor the roux.