The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in your stew. However, unless you are browning the meat before adding to the cooker I would recommend you leave it out as uncooked flour might give your end dish a raw flour flavor.
You can thicken it up at the end if you like with a cornstarch slurry. Flouring meat for a stew is a convenient way to thicken the gravy. This tends to work best if you brown the meat with the flour on as it gets the flour properly cooked. The downside is that it makes it harder to get good caramelisation on the surface of the meat without burning the flour, although for slow cooked stews etc.
This is rather subjective and comes down to personal preference. If you aren't going to brown your meat it may be more convenient just to add a roux which you can make in bulk and chill or freeze to use as needed. This is better than flouring the meat as the flour in a roux is pre-cooked. You need a fairly high temperature to trigger the chemical changes in the starch which makes it thicken the sauce and slow cookers might not reach that temperature.
That would give the dish a raw flour taste and won't work as well as a thickening agent as a roux. Some cuts of beef like shin and oxtail produce a perfectly good sauce without flour, especially when slow cooked. There are also plenty of other thickening agents. I quite like pearl barley in beef stew but peas, lentils and potatoes also work as does tomato paste, but that has a significant impact on flavour not bad but not necessarily what you want.
There are also various flavour-neutral thickeners. Also, adding a starchy staple near the end of cooking such as rice, pasta, noodles or part-cooked potatoes will thicken the sauce and make a complete one-pot dish. A thick gravy in stew tends to bring the flavours together well but a thinner broth-like sauce can work as well, especially if you like quite punchy Asian-style flavours. Flour will help to distribute the seasonings more uniformly over the meat, and they'll stick more easily in the beginning of the cooking process.
It will also help thickening the stew later on. You can probably skip that step, since it's a long cooking time 6 to 10h and there's no browning in the beginning. No, you do not need to. As an example, here's a google translated traditional recipe on a food site: Matprat Norwegian site, translated. It's not properly translated sos is a local word for sauce as opposed to saus , so it's literally called sauce-meat. There are many variations on this recipe, which is not surprising since it's a very simple idea: let meat simmer in sauce until it's delicious.
Variations of this recipe includes browning the meat in flour, simmering with and without vegetables, how thick you want the roux, etc. There's a thousand variations on this simple and delicious Sunday dinner dish. While I have tried both variations the only real difference I have found is that the sauce gets thicker when you make roux AND brown the meat in flour.
I suspect that this may have been part of the reason why people like to flour up the meat before frying. For example for crisp-coated onion rings, you generally prep the sliced onions with a light dredge in flour and seasonings prior to frying.
Breading a food takes our dredge definition a couple of steps further. Think of it as dredging 2. Like dredging, breading calls for coating food with cornmeal, breadcrumbs, or another dry coating. Prep the Ingredients: Prepare the coatings for dredging and place them in separate shallow dishes.
This allows you to dredge in flour, dip in the liquid mixture, and coat the food with the outer coating in an assembly-line fashion. Dredge in Flour: Dredge meat like chicken or fish in flour first.
The flour will help seal in moisture to protect the food from the high cooking heat. Dip in Liquid: Dip both sides of the meat in whatever liquid s your recipe calls for. Often this is an egg that has been beaten with milk or water, but it can also be another liquid, such as buttermilk or beer. The liquid provides a sticky surface for the final coating to cling to. To keep your fingers from getting more coating on them than the food, use one hand for dipping the food into the liquid, and the other hand for dipping into the breading.
Dredge in Outer Coating: Create a thicker coating by dredging meat in seasoned bread crumbs, cornmeal, crushed crackers, or whatever other coating your recipe calls for. Use your hands to pat coating gently onto both sides of the food. Set each finished piece on a platter until you're ready to fry or cook. Do not return cooked meat to the unwashed platter.
Dredged meat is still raw and should be handled accordingly. Put your dredging and breading skills to work in recipes like our Lemon Butter Chicken Breasts , various air-fryer recipes , and all your favorite fried including oven-fried recipes to create meals the entire family will gobble up quickly.
You just want a light coating of flour. The flour used is generally white wheat flour, but other items such as breadcrumbs or cornmeal can be used. Whole wheat flour is very flavourful. Whatever the coating matter, it can be seasoned first, or not.
To coat the meat, you can toss it with the flour in a plastic bag, a paper bag or in a plastic container with a lid. Or, you can simply put the flour onto a plate, and roll the meat around in it, pressing it into the flour.
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