Dry stew

corblimey

So I made stew last night, and it was very tasty, but for the umpteenth time in a row, I think the liquid dried up before the meat was ready. I used a tin of tomatoes, a can of guinness (500ml) and another 200ml of beef stock. It just covered the meat and veg in the pot. Then into an oven at about 190.

The recipe says it should spend 3 hours covered in there, with the last half hour without a cover. But after 2 hours, there was almost no liquid left in the pot, so I just stopped cooking it. It was great, but I think I could go better. So

1. More liquid before the oven
2. More liquid as the liquid dries off or
3. Less heat.

If I do add more liquid, what's best, another 200ml of stock, normal water, what?

CJhaughey

190 is quite hot, for a 3 hr stew I would be taking it down a bit probably 160-70 and see how you go.
If your lid doesn't seal well, it can dry out as well, try using a piece of tinfoil under the lid to make the seal better.
Use a little more water probably another 200-300mls depending on the size of the stew.
You can always thicken it up if its very thin, by sticking a couple of spuds in it that dissolve or by mixing a bit of cornflour in cold water and stirring it in before the end of cooking.

corblimey

Tks CJ, can you explain this bit?

CJhaughey wrote: »

try using a piece of tinfoil under the lid to make the seal better

Do you mean tinfoil all around the edge and then the lid on top?

Merkin

You're definitely cooking it on way too high a heat, if you are slow roasting you need to be looking at 150-160 degrees. It is also ok to add some extra stock during the cooking if you feel it is becoming dry.

maringo

Try to keep the steam inside with the tight lid which will stop liquid evaporating so much just keep an eye and add some liquid/hot water if needed.

CJhaughey

corblimey wrote: »

Tks CJ, can you explain this bit?
Do you mean tinfoil all around the edge and then the lid on top?

Yes I make a loose roll of tinfoil about 1cm in diameter and then make a ring out of it on the pot rim. Then push the lid onto it so it makes a tight seal.

Dizzyblonde

I too would advise cooking it at 160c, and I put a sheet of tinfoil under the lid for a better seal and to stop the liquid evaporating.

corblimey

Thanks all, I don't do stew too often, but I'll bookmark this thread for the next batch

Swiper the fox

Reduce the heat for sure go right down to 120 or so and leave it for 5-6 hours,
if you are in a rush there's no problem with adding extra water if the liquid is gone, no need to add extra stock or guiness or whatever as the liquid will have reduced and you may only make it over salty or just too flavorsome(if you get my jist)

Emeraldy Pebbles

OP, if it's a fan oven, I'd go as low as 140c.

Alun

I agree 100%, what kind of crazy recipe calls for cooking a stew at 190 degrees for 3 hours??!! ... name and shame, I say

Low heat and long and slow is the key here, plus regular checking to make sure it hasn't dried out.

Seaneh

Emeraldy Pebbles wrote: »

OP, if it's a fan oven, I'd go as low as 140c.

This, for 3 hours, if you have put it into the oven already warm (browned the meat, sweated the veg, brought the liquids to a simmer) then 140c in a fan or 150/160c in a non fan oven would be more than enough heat.

190 is mental high.