Copos de patata para espesar un estofado de ternera aguado
Los copos de patata, o puré instantáneo, espesan un estofado de ternera aguado sin harina ni maicena y sin preparar una pasta previa.
A beef stew is a comforting dish that can take all day to prepare. When the meat is tender and the flavor is just right, but the broth is still too thin, a simple solution is to add potato flakes. Thickening it with cornstarch or flour requires making a paste or a roux, steps that are outdated and complicated.
Simply take a spoonful from the packet and mix it with the broth until you reach the desired consistency. There's no need to make a paste or mix it with anything beforehand. The starch in the flakes acts as a natural thickener, absorbing the liquid and blending it into the broth. It can even be added at the end of cooking. Since the instant mashed potato only adds potato flavor, it won't alter the taste of the stew.
For those looking for a gluten-free option and who don't have flakes, cooked potatoes also work: simply add potatoes, mash them, and mix them with the broth a few minutes before it's finished. Alternatively, you can remove one or two cups of the stew (without the meat), blend it in a blender, and then pour it back into the pot so the starches thicken the broth. Cooked and mashed cauliflower works the same way, although it's best to start with a small amount to avoid overpowering the flavor.
If the stew needs more flavor, cinnamon adds a warm, almost sweet note with a slightly spicy aroma. An Irish stout like Guinness reduces perfectly, resulting in a rich, dark stew with a caramelized base. One or two extra ingredients are all it takes to achieve the desired consistency and flavor.
