How should I thicken my stew?

Question

I know I should use flower, but i hate how it clumps and the clumps take forever to work out.....any tips? I have heard that potato flakes work too...what do you think?

Answer 1

You mix flour or corn starch in cold water to dissolve it. Then you add it to the stew.

Answer 2

I'm a cook(for a living)I use 1/2 c melted marg(or butter) melt in a saucepan ,then add enough flour(probably 1-1 1/2 cups) to make a thick paste( almost like a soft cookie dough),stir until the lumps are gone then add to your stew broth.I usually take everything out of the pot except the broth, this will thicken up as it's heated .Cook for 10-15 min to cook off the flour taste ,then put everything back into the gravy and serve.The amount of roux you make will depend on how thick you want your gravy to be.We served stew to 150 residents for supper tonight so our pot was huge!I probably used 5 pounds of marg and 25-30 cups of flour!

Answer 3

well the potato flakes thats a good idea
but the best way to thicken is to make a roux
that ratio is 1:1 50%to 50%

so say you have 1lb of flour
then you use 1lb of butter or fat
melt the butter in a pan
then add you flour
cook out the taste of the flour
than when that is done you can add
a little at a time to your stew
and store the rest of it for you next stew

Answer 4

You're right, potato flakes work like a charm; just add them slowly until you reach your desired consistency. If you opt for the flour, remove some pf the existing liquid, and make a gravy separate from the stew, THEN add it in; that way you'll avoid those clumps. Sounds good! What time is dinner???

Answer 5

Cornstarch will do it, but the best way is with flour. Here is a way to do it and avoid clumping.
Put equal parts flour and oil in another pan. Saute until the flour starts browning. Using a whisk ( a fork will do) add broth from the stew (I'd say if using 3 Tbs flour, start with a half cup of broth) and whisk it in quickly. You should have a creamy paste without lumps. Then keep adding broth by the 1/4 cup until it is thinned enough and cooked enough to add back into the stew. Ta da! No lumps.

Answer 6

You can thicken it by adding potatoes cut up, rice or pasta will thicken too, if it's compatable with the dish of course. But adding flour is still a good way, just add it gradually in a seperate cup adding a bit of sauce from the stew at a time.

Answer 7

while the stew is cooking, cook the flour in an equal amount of butter in a heavy skillet for a few minutes. Let this cool . when the stew is done add some of the stew liquid to the flour mixture and stir it back into the stew. cook until sauce thickens.

Answer 8

if you hate the clumps of flour alone, there a a few ways, but the easiest are slurries. mix the flour with water, to a light paste, cut off heat, add gradually whisking contantly, then return to heat whisk until bubble. or even easier, corn starch, 2 Tsp. with enough cold water to make paste, while at a boil add while whisking, the thickening occurs almost immediately.

Answer 9

I would suggest corn starch instead of flower... start with a spoon full.... mix it with a little water on the side...stir it real good...until you get a white liquid... then pour the white liquid in slowly while stirring the stew....

I'm not sure if the same thing will work with flour..... you might have to make a rue.... melt a little butter in a pan... sift in a little flour.....while stirring.......till you get a spoon full or so of paste.... then stir the paste into the stew.

Answer 10

Add a couple diced potatoes, okra, pasta or rice.
You can still use flour to thicken, just dissolve the flour in a little bit of water before adding.

Answer 11

Make a rue out of flour & butter, have your skillet hot melt your butter add flour & stir, when it's cooked add some liquid from your stew, it will thicken it really well, about 4 tbsp butter , & 2 tbsp flour.Add to stew slowly.