I'm making beef stew for DH's poker party tomorrow. It has about 90 more minutes to bake, and it's too watery. I threw in more potatoes and carrots than it asks for (it's a very forgiving recipe), and then added more broth, tomatoes and wine.
I don't think it'll thicken after it bakes for the remainder - at least, I don't want to chance it.
My first thought was to make a mixture of corn starch and water, or flour and water, stir it in, and hope for the best. I just don't want to risk it. I thought something had to boil in order for that combination to thicken.....anyway, if you have any suggestions, it's greatly appreciated.
Here's the recipe, if that helps:
Oven Baked Beef Stew
1 Tbsp. oil
2 lb. stew meat, cut in 1½" cubes
1/3 c. flour or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
12 oz. can diced tomatoes, undrained
10 oz. beef or vegetable broth
1/2 cup dry red wine
2 cups cube peeled potatoes
1 cup sliced celery
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper
Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.
I usually add fresh green beans during the last hour of baking, and frozen corn if I have it. I love my stew loaded with veggies.