Southern Chicken Stew Recipe - Southern Plate (2024)

FAQs

What adds richness to a stew? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Add a Starch

One common way to add starch to a dish like beef stew is by adding uncooked potatoes or rice part way through cooking, allowing them to fully cook in the stew.

Alternatively, you can mix equal quantities of flour and butter (and/or oil) together to make a paste called 'beurre manie'. Whisk bits of the resulting paste into the hot stew where they will dissolve and disperse the flour. (This works better if you have lifted the meat or veg out of the gravy or sauce, first.)

Milk can add richness to soup. Chowders made with milk, are thicker than water-based soups. However, the best way to thicken a soup might be to stir in a tablespoon of flour which has been combined with a cup of water to make a smooth base such as you use for gravy.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.

Don't Stew the Stew Too Long Either

It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

Which potato is best for stew? ›

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Enrich with canned milk.

Cream is one of the most delicious ways to thicken a soup — all that rich milk fat helps to emulsify the soup and make it even creamier. Cream can curdle with the long cook time of the slow cooker, so I prefer canned milks like evaporated milk or coconut milk for thickening instead.

It's important to note that cornstarch has twice the thickening power of flour.

Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Sources: oil, butter, animal fat, avocado, cream, cheese, almonds, pine nuts, etc. Use fat to add body and richness when a dish tastes too thin or weak. Add spices and herbs directly to fat to enhance their flavor.