My beef stew went from watery mess to perfect gravy in just one extra hour.

I followed a recipe that said 8 hours on low, but after 7 hours it looked like soup, not stew. I left the lid off for the last hour and the liquid thickened right up into a nice gravy. Has anyone else had to adjust cooking times to get the texture right?

3 comments

3 Comments

jennifer_west3mo ago

My stews usually go from soup to charcoal.

elliot_allen653mo ago

Oh man, @jennifer_west, that reminds me of the time I forgot I had chili on the stove. Went from a nice dinner to a science experiment real quick.

charles_kim1mo ago

Ngl, it's just stew. Throwing a lid off isn't exactly a culinary breakthrough.