Two weeks ago I posted this beautiful Chicken Tortilla Soup, I got the guys excited to eat soup for dinner, a big fat juicy steak they get excited about, soup sometimes not so much, by calling it Chicken Tortilla Stew. Sneaky, no?
Then, I felt guilty. So, today a real honest to goodness stew. With big hunks of browned beef, of course, carrots, potatoes, onions, you know, all the usual players for a yummy stew. However here is the curve ball, to make it nice and thick and creamy, enough that you can’t wait to drag a nice hunk of bread through it, I used Masa flour.
In my ongoing effort to thicken gravies, soup and stews, I have tried sweet rice flour, it certainly works but it doesn’t lend the same richness that masa flour does. Once, just once, and I would never do it again, I used cornstarch. Not a good thickener, it creates a gummy, sort of like cheap chinese food consistency, and after all that work of making a soup or stew just to screw it up at the end, a tragedy for sure.
Now, with their cave man cravings satisfied I might move on to some sort of poached fish, the Hub thinks all poached fish recipes are girly food. Any suggestions?
- 1 1/2 lbs lean beef stew meat, cubed
- kosher salt and black pepper
- 3 tablespoons olive oil
- 2 onions, chopped
- 4 carrots, chopped
- 4 large potatoes, cubed
- 4-6 cloves garlic, minced
- 2 large sprigs rosemary
- 2 tablespoons fresh thyme, chopped
- 1 bottle gluten free beer
- 16 oz carton of low sodium chicken stock
- 3 teaspoons masa flour
- 1/4 cup warm water
- 3 tablespoons fresh parsley, chopped