Is gelatin a good thickener for stew?

* Gelatin requires chilling to set. Stews are typically served hot, and gelatin would melt and lose its thickening properties.

* Gelatin doesn't provide a rich, savory flavor. Stews often benefit from a thicker texture that adds to their overall flavor profile. Gelatin, while neutral in taste, won't contribute to this.

* Gelatin can create a slimy texture. When used improperly, gelatin can lead to a slimy consistency in stews, which is generally undesirable.

Better options for thickening stews include:

* Flour-based roux: A classic thickening agent for gravies and stews.

* Cornstarch slurry: A quick and easy way to thicken sauces and stews.

* Butter and flour: Another simple thickening method.

* Tomato paste: Adds both thickening and flavor.

* Pureed vegetables: Adding pureed carrots, potatoes, or other vegetables can thicken the stew naturally.

If you're looking for a thickening agent that sets at room temperature, gelatin might be appropriate for other dishes like panna cotta or fruit desserts.