What do you use for stew thickning?

Flour is a common thickener for stew because it is inexpensive and easy to use. It can be added directly to the stew or made into a slurry with water before adding it. Flours made from wheat, rice, or corn can be used, but wheat flour is the most common. For a smooth consistency, use a cornstarch or arrowroot flour slurry.

Cornstarch

Cornstarch is another popular thickener for stew. It is made from maize and is known for its ability to create a glossy, smooth texture. Follow the specific instructions on the package regarding quantities.

Arrowroot

Arrowroot is a starch extracted from the root of the arrowroot plant. Like cornstarch, it can create a clear, glossy sauce when used as a thickener.

Tapioca

Tapioca is a starch extracted from the cassava root. It is available in pearl or flour form. Tapioca, similar to cornstarch and arrowroot, provides thickening without significantly altering the flavor or color of the dish.

Potato Starch

Potato starch is a natural thickener made from dehydrated potatoes. Compared to other starches, potato starch has a neutral taste and doesn't mask the flavors of your dish. It works best when dissolved in a liquid and then added to the stew.

Xanthan Gum

Xanthan gum is a polysaccharide derived from bacteria. It is often used in gluten-free cooking and is a powerful thickening agent. Only a small amount is needed, so start with a small quantity and increase gradually until the desired consistency is achieved.

Oat Flour

Oat flour can be used as a thickener in stews, providing a slightly nutty flavor and additional fiber. It can be added directly to the stew or mixed with a little water to form a slurry before adding.