Potato/venison stew?

[Inchworm]

or soup. Depends on what happens :P

I'm going to try this off the cuff tonight.

Will the potatoes be enough to thicken water to a stew-like consistency?

:hi:

[flamin lib]

1. Yeah, if you cook them long enough and stirr often. They break down

and thicken the broth pretty well. I inherited a box of instant mashed potatoes and they make a great thickener.

I've also used dried mushrooms as a thickener. I buy dried shitake 'rooms at the local Asian market and run them through the spice grinder to powderize (is that a word?).

Might try doing the same with rice, grinding it into a rice flour.

[Tsiyu]

2. yeah, that sounds good

When I make stew I cut the taters a bit larger than i want them and add them early and they do make a nice thickener.

Enjoy!

[Arkansas Granny]

3. I always dredge the meat chunks in seasoned flour and brown them

before stewing. Usually the flour on the meat is enough to thicken it to a gravy like consistency. We made a big pot of venison stew at work this week and it was delicious.