Buzz
Ensuring your stew has the perfect thickness is essential for optimal flavor and texture. If your stew appears too thin, fear not! There are several methods you can use to thicken it, including incorporating common starches, adding flour, pureeing a portion of the stew, or boiling away excess liquid. Soon enough, you'll be indulging in a delicious, hearty stew!
Steps
Using Starch
Opt for cornflour or cornstarch. Combine a tablespoon (5 grams) of cornflour or cornstarch with 1 tablespoon (15 mL) of water to create a paste. Mix well and then add the paste to the stew, stirring until fully incorporated. Cook over medium heat for approximately 2 minutes to allow the cornstarch to thicken the stew.
- Check the stew's consistency and add more paste if needed, ensuring to cook for an additional 2 minutes after each addition.
- If desired, arrowroot can be used as a substitute for cornflour or cornstarch. It offers a neutral flavor and retains its thickening properties across a range of temperatures.
Use breadcrumbs or torn bread for a quick fix. Incorporate the bread into the stew and allow it to absorb the liquid. Check the consistency after a few minutes. Bread has a subtle flavor, so it won't drastically change the taste of your stew.
- If the stew is still too thin, add more breadcrumbs or torn bread. Be cautious not to add too much as it can affect the flavor.
- You can use fresh, dried, or frozen breadcrumbs or torn bread.
- If using fresh bread, opt for white bread for best results.
Introduce mashed potatoes for a richer broth. Simply remove potatoes from the stew and mash them. For a larger quantity, boil and mash peeled potatoes separately, then add a portion to the stew. Stir the mashed potatoes into the broth until it reaches the desired thickness.
- Alternatively, sprinkle dried mashed potato flakes into the stew gradually, stirring until desired consistency is achieved.
- Potatoes have a neutral taste and won't significantly alter the flavor of the stew.
Stir in a tablespoon (5 grams) of oats into the broth. Allow time for the oats to absorb liquid, stirring occasionally. Add more oats if needed, but be mindful not to add too much to avoid altering the flavor.
- Ground quick oats are recommended for this method.
- The amount of oats you can add without changing the flavor will depend on the quantity of stew you're preparing.
Create a roux with flour and butter. Combine equal parts butter and flour in a clean saucepan and heat over medium to medium-low heat, stirring constantly. Cook for about 10 minutes until the roux turns brownish-red. Gradually add small amounts of roux to the stew, stirring continuously. Keep adding roux until desired thickness is achieved.
- Add the roux slowly to prevent lumps in the stew.
- The roux should enhance the stew's flavor.
- If preferred, vegetable oil can be used instead of butter.
Prepare a flour paste for an effortless thickening solution. Mix equal parts flour and water to form a paste, then add small amounts to the stew, stirring until fully incorporated. Bring the stew to a boil to dissipate the raw flour taste.
- If necessary, add more paste until desired thickness is reached.
- Use flour sparingly as it can alter the stew's taste, especially when uncooked.
- To avoid lumps, add the paste gradually to the stew.
Using Pureed Stew
Extract a portion of the stew. Utilize a large spoon or ladle to minimize the risk of burns. Begin with 1 to 2 cups (0.24 to 0.47 L). You can always puree more if needed.
- While any part of the stew can be pureed, root vegetables like carrots and potatoes are the most manageable.
- Pureeing is ideal when preserving the soup's flavor without reducing solid ingredients.
- Exercise caution when handling the hot stew, especially during blending, to avoid burns. Proceed slowly and use towels to handle the blender or food processor and its lid.
Transfer the extracted portion into a blender or food processor. Pour the stew carefully, filling the container halfway. Remember, it heats rapidly, so handle it with a towel.
- If blending more stew than half of the container allows, do so in separate batches. Overfilling may hinder chopping solid pieces.
Blend the stew until smooth. Pause intermittently to stir and redistribute solids. Continue blending until a thick liquid consistency is achieved.
- For blenders with settings, opt for the puree setting.
Reincorporate the blended stew into the pot. Pour slowly to minimize splashing, then stir to evenly distribute the pureed stew into the broth.
- If the consistency isn't sufficient, repeat the process by extracting more solids.
Reducing Excess Liquid through Boiling
Uncover the stew. Proceed with cooking without the lid to allow steam to escape, preventing the stew from remaining too thin and watery.
- Note that this method intensifies the stew's flavor, potentially making it overly strong, such as excessively salty.
Bring the stew to a gentle boil over medium-high heat. Aim for a slow boil by adjusting to the lowest setting that maintains boiling. Keep a close eye on the stew to prevent burning.
- Lower the heat if the boiling becomes too vigorous.
Continuously stir the soup until it thickens to your liking. Utilize a large plastic or wooden spoon to prevent burning and enable better thickness monitoring.
- Be cautious of the evaporating steam to avoid burns.
Remove the stew from heat once the liquid has sufficiently reduced. Turn off the burner and relocate the pot to a cooler area of the stove or onto a cooling pad. Allow the soup to cool for a few minutes, stirring occasionally.
Useful Tips
- Rice, coconut, tapioca, or almond flours can serve as alternatives for wheat flour in making roux for those with gluten intolerance.
- Avoid adding flour directly to the stew to prevent lumps that may affect the taste negatively.
- If you're open to experimenting with your recipe, consider incorporating pasta into the stew. However, be aware that this can significantly alter the flavor profile.
