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Old 03-23-2006, 06:24 AM   #1
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Breading stew beef, yes or no?

I was taught to cook beef stew by first dredging the meat in flour, with a mixture of salt and paprika.

Someone came over for dinner and was amazed that I coated the stew. He said he liked the dish but had never heard of breading and browning the meat.

I pressed him on which way he thought was better, and he just said they were too different to really compare.

Any thoughts?


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Old 03-23-2006, 06:46 AM   #2
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I do sometimes and not. It helps to thicken the juices. I don't think it makes much difference in the taste at all.

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Old 03-23-2006, 07:00 AM   #3
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Well I would not call that breading, but yes I have always dredged my stew meat in flour as well. Like Gretchen said, the reason is to thicken the stew. You could just as easily add the flour to the pot at a different time in the process and get the same results.
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Old 03-23-2006, 07:30 AM   #4
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Sometimes yes, sometimes no.

But I agree if it makes a difference in the taste I can't detect it.
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Old 03-23-2006, 07:30 AM   #5
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browning the meat is a given if you want rich flavor. coating with flour and browning is standard for about 1/2 the recipes...it automatically thicken the gravy.
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Old 03-23-2006, 08:03 AM   #6
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I make my stew in the crock pot - I don't brown or dredge.
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Old 03-23-2006, 09:23 AM   #7
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You're dusting the meat with flour, not breading. This aids in the browning process and serves to thicken the sauce as well.

It's not necessary but adds a little extra to the dish.
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Old 03-23-2006, 09:42 AM   #8
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As some others have stated, sometimes I do and sometimes I don't. Usually if the meat is thawed, I dredge, if it is frozen, I don't. But I do add flour later to thicken the gravy, if the veggies don't thicken it enough. I don't think the taste is different either. The main point is to brown the meat so the flavor is full.
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Old 03-23-2006, 10:13 AM   #9
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Originally Posted by Michelemarie
I make my stew in the crock pot - I don't brown or dredge.
Same here.
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Old 03-23-2006, 10:36 AM   #10
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I always brown because that's the key to deep meaty flavor (the Maillard reactionand all).

But I stopped flouring my meat because I thought the meat seemed a bit slimy on the tongue, especially when I did a direct taste test.

I like my stew/pot roast better just braising the browned meat and then thickening by reduction and Wondra.

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