Flour in beef casserole gone all gloopy - advice?

[AngelDog]

This is the second time I've had the problem.

The flour has gone all gloopy and like thick cooked batter on top of the casserole.

Did I put too much in?

I cooked it for a few minutes with the veg. Last time I made it I cooked it in with the meat. The whole thing went in the slow cooker.

The recipe said 4tbs of flour, but mine were pretty heaped - and I think I added an extra one as I was planning to put loads more veg in and thought I'd need more stock - but then didn't need the extra stock in the end.

Oh dear - sounds like it's too much not blended in enough. When I do stew I coat the meat in the flour and cook it up a bit. Can you scoop all meat and veg out with a holey sppon, transfer juice and gloop to another pan and heat beating with a whisk? That might cause it to recombine.

Hmm sounds like too much flour to me. I'd boil the kettle make some more stock, pour in bit by bit and stir, try to thin it out a little.

Thanks, that confirms my suspicions. I managed to scoop out the gloopy bits and then roughly sieve the rest so I think I'll add some more stock and it should be edible, even if not good enough to give the guests who're coming tomorrow.

I'm sure it'll be fine. I've got lunch guests tomorrow too, casserole a good shout might do that instead of a roast....