Can You Use Beef Gelatin to Thicken Stews

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You're preparing a hearty pot of beef stew. It's got expert flavor, but it's still kind of runny even after a long simmer-sesh. Naturally, yous want your stew to be thicker than a regular erstwhile bowl of soup—that'due south 1 of the master differences between the 2 dishes, after all. So how exercise you get the glossy, rich results y'all want? Here'due south how to thicken stew (it's like shooting fish in a barrel, promise).

How to Thicken Stew in 3 Like shooting fish in a barrel Ways

Before you make up one's mind on a thickening method, take stock (heh) of the type of stew you're cooking. Is it meat-based (like chicken or beef)? Is it mean to be more than saucy, or chunky? And are at that place any dietary restrictions? Next, you tin selection your thickening amanuensis.

How to Thicken Stew With Flour

Flour is a traditional thickener for stew, and it can be added in a few different ways. Yous'll want to use about one½ teaspoons of flour per loving cup of liquid added to the stew.

• If the stew is meat-based, you lot can add together the flour when you sear the meat (aka before adding any liquid). This volition not simply cook off the raw-flour gustation and lend body to the stew; it likewise helps the meat develop a tasty gilt crust. Dredge the meat in enough flour to coat it before searing in the pot yous're making your stew in.

• Make a roux by combining equal parts flour and butter. Melt the butter in the pot over medium heat, and then whisk in the flour and cook until information technology's gilded brown and smells nutty. The liquid for your stew can and then be added and whisked to combine.

• If you're non searing the meat starting time, you tin can add the flour in a slurry: Mix equal parts cold water and flour, stirring until it's thoroughly combined with no clumps. Then, slowly cascade the flour slurry into the simmering stew, stirring to prevent lumps. The stew should then be brought to a boil to melt the flour and activate the starch.

• Make a beurre manié, which is French for "kneaded butter." It's a mixture of equal parts soft butter and flour, similar to a roux but it gets added afterwards the liquid (and is less likely to clump). Simply mix equal parts butter and flour in a small bowl until it's the texture of playdough, then add together to the stew in small-scale additions until it's thickened to your liking.

How to Thicken Stew With Cornstarch

Cornstarch will thicken stew similar to flour, but has the added do good of beingness flavorless and won't deject the liquid as much. It'southward also gluten-free only has to exist added advisedly to avoided gloppy lumps. 1 tablespoon cornstarch per loving cup of liquid will give you a medium-thick stew that's not overly viscous.

• Make a slurry by combining equal parts cold water and cornstarch in a pocket-size basin, and whisking thoroughly to combine. Pour the slurry into the stew while information technology's simmering, whisky constantly while bringing it to a full boil. Eddy the stew for at least a infinitesimal, to ensure the cornstarch is activated (otherwise, it won't thicken properly).

How to Thicken Stew With Arrowroot

Arrowroot is nearly identical to cornstarch, just it's smoother and even clearer. Information technology'southward too gluten-free, but shouldn't be used in stews containing a lot of dairy (or it might go slimy). Like cornstarch, utilise about 1 tablespoon per cup of liquid added to the stew.

• Make a slurry by combining equal parts cold water and arrowroot in a small bowl, and whisking thoroughly to combine. Pour the slurry into the stew while information technology'due south simmering, whisky constantly while bringing information technology to a full boil. Boil the stew for at least a infinitesimal, to ensure the arrowroot is activated (otherwise, it won't thicken properly).

How practice you thicken stew in a boring cooker?

No matter what thickener you choose for your stew, they all require high heat to actually do their job. But what if you're making stew in a slow cooker, where you have less control over the temperature (and it's not super-hot to begin with)? Here'due south how to thicken stew in a slow cooker.

1. Prop the lid: Since the lid of the slow cooker traps evaporating liquid, the wet content remains the same. Just if you lot prop the lid slightly with a wooden spoon or chopstick, some of the liquid has a chance to dissipate, which will thicken the stew slightly.
2. Puree the soup slightly: If y'all're making a vegetable stew, you can use an immersion blender or regular blender to puree some of the mixture. This will thicken the stew slightly without calculation whatever additional ingredients.
3. Use less liquid: If yous know y'all desire the concluding dish to be on the thicker side, you tin can slightly reduce the amount of liquid from the beginning. (And if it looks too thick, you tin can ever add together more liquid as needed.)

RELATED: How to Thicken Sauce in 7 Delicious Ways

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Source: https://www.purewow.com/food/how-to-thicken-stew

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