Cooking a stew

Quoted message said:

"Emrys Davies" asks:

If I make a beef stew with carrots, parsnips, potatoes,
leeks, onions, parsnips, small amount of garlic and tomato
puree, two beef Oxo cubes and parsley I get a pinkish froth
coming to the top when I bring it to the boil and to a
lesser degree when it is simmering.

What causes this and should I skim it off.

Well, it's not the two rations of parsnips so it must be the
tomato, yup that tomato puree is guilty as heck... because
you allowed it to boil... never boil stew. I wouldn't bother
to skim a bit of tomato froth from stew.

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Emrys Davies said:

If I make a beef stew with carrots, parsnips, potatoes,
leeks, onions, parsnips, small amount of garlic and tomato
puree, two beef Oxo cubes and parsley I get a pinkish
froth coming to the top when I bring it to the boil and to
a lesser degree when it is simmering.

What causes this and should I skim it off.

Thanks, Emrys Davies.

Browning the meat first in a little oil (or in its own fat)
will reduce that pink froth. The froth is just protein
coagulating in the heat. You can remove it but it causes no
harm and can be stirred in if you can't be bothered.

For a clear soup, the froth should be removed.