How to Thicken Stew: 5 Thickening Agents for Stew Dishes
Written by MasterClass
Last updated: Jan 14, 2022 • 2 min read
You can learn how to thicken stew using one of several different methods, either at the start of the cooking process or near the end.
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What Is Stew?
Stew is a thick and chunky soup with meat, veggies, stock, and various seasonings. Beef stew is common, but other proteins work as well. Seafood, chicken, and even vegetarian stews exist. Part of what makes a stew a stew and not a soup is the mixture’s thickness and the chunks of ingredients. The liquid suspending the chunky ingredients in a stew should be more of a gravy than a watery dish.
When Should You Thicken Stew?
Depending on the type of stew you are making, you might be able to increase the stew’s thickness at the outset, during the cooking process, or just before you serve it. Most stews use a thickening agent called a roux—a mixture of equal parts flour and a fat, usually butter. Making a roux is often one of the first steps in a stew recipe, and it determines the thickness of the end result. Other techniques for thickening stew include adding a purée or starches, such as rice or potatoes, during the cooking process. Finally, you can consider topping the stew with breadcrumbs or cheese to add some heft just before serving it. When and how you choose to thicken your stew really depends on the recipe and what ingredients will best enhance the dish.
How to Thicken Stew
If you want to learn how to make a stew with your desired thickness, here are five different methods you can consider trying:
- Add breadcrumbs. One thickening agent that can help thicken a stew is breadcrumbs. This can also add a different flavor or texture to the stew—while the breadcrumbs disintegrate into the stew, they might leave behind a partial crunch.
- Concoct a slurry. A slurry is a mixture of some type of starch, usually cornstarch, and water—use cold water, hot water, or the hot liquid from the stew. Mix the starch and liquid together, add it to the stew, and bring everything to a boil. The stew will start to thicken almost immediately without much impact to the total cooking time. Alternatives to a cornstarch slurry include arrowroot starch or tapioca starch.
- Incorporate a purée. To use this method, purée less than half of the stew and omit the chunks of meat. Use a food processor, high-powered blender, or an immersion blender. Pour the purée back into the stew and simmer everything for a few more minutes as the stew thickens up.
- Mix in potatoes. Potato starch naturally thickens soups and stews and can be a gluten-free option if you’re looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.
- Start with a beurre manié. Sometimes known as a flour slurry, a beurre manié is essentially an uncooked roux. Mix together equal parts flour and butter in a small bowl with a fork, your hands, or the back of a wooden spoon. Add the flour slurry to the stew while whisking to prevent lumps. The stew should thicken after about ten to fifteen minutes of simmering, which is plenty of time to cook out the raw flour taste and reach your desired consistency.
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