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Old 10-20-2009, 05:01 PM   #21
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You don't even have to use flour. Just brown the meat in butter! Almost burn the butter; it gives you a rich brownish red color. I've also add left over black coffee.
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Old 11-02-2009, 11:37 PM   #22
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If you have ever tasted Kitchen Bouquet, Gravy Master....etc it is pure evil in a bottle! Never use it. I never allowed it in my kitchen......we're chefs. The stock, browning the beef and roux should be all you need for a nice rich color.....brown some tomato also. You can add some rye flour for additional flavor...it doesn't do much for the color although it won't hurt at all.
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Old 11-02-2009, 11:46 PM   #23
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Quote:
Originally Posted by nanat View Post
You don't even have to use flour. Just brown the meat in butter! Almost burn the butter; it gives you a rich brownish red color. I've also add left over black coffee.
Coffee is a good tenderizer too or so I hear. I will have to remember to use this the next time I make stew!

I wish I had taken pics of my first stew it was a complete wreck.
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Old 11-03-2009, 10:47 AM   #24
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A bit of tomato paste would improve color as well as add a bit of acidity to the stew.

Also, braising or simmering in a good dutch oven like Le Creuset gives stews a wonderful color.
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Old 11-03-2009, 01:53 PM   #25
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I fry onions till golden brown before adding meat, that also will help with color.
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Old 11-03-2009, 03:24 PM   #26
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i brown meat in skillet, put in crockpot. use beef broth as your liquid. add vegs. you like . it should be nice and brown
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