Cooking stew today, and it doesn't seem as brown in color as usual, what did I do wrong? Can it be fixed?

Its tough to know without looking over your shoulder, but usually browning the meat and veggies in oil, butter, or bacon fat before you add the liquid will ensure a brown stew. There are a few things you can do once the stew is simmering to help. 1)Cheat and add a few drops of Gravy Master.2)Brown some onions, and add them to the stew.3)Make a dark roux by sauteing flour in oil until brown.

Add some of the liquid to the roux, and whisk well. Add the roux and liquid combination to the stew. Good luck!

Its tough to know without looking over your shoulder, but usually browning the meat and veggies in oil, butter, or bacon fat before you add the liquid will ensure a brown stew. There are a few things you can do once the stew is simmering to help. 1)Cheat and add a few drops of Gravy Master.2)Brown some onions, and add them to the stew.

3)Make a dark roux by sauteing flour in oil until brown. Add some of the liquid to the roux, and whisk well. Add the roux and liquid combination to the stew.

Good luck!

When cooking a stew, you must brown the meat, and constantly be turning it, as you are browning it. The longer you brown the meat, the richer and browner the sauce will be!

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