How to Make Stew Thick Using Flour (4 Steps)
On a cold day, few meals are as satisfying as a bowl of rich, hearty stew. The tender, long-cooked meat and sturdy vegetables gradually exchange flavors as the stew cooks, enlivening the broth and each other. Most stews require thickening to achieve the right texture, and ordinary flour is the usually the thickener of choice. It takes time to work, but gives the finished stew both body and texture.
Things You'll Need
- Cubed stew meat
- Flour
- Cooking oil
- Stew pot
- Broth
- Spices
- Vegetables
- Cup
- Whisk
Instructions
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Toss your cubed stew meat with flour, then brown it in oil in the bottom of your stew pot, working in small batches. This small initial quantity of flour helps brown the meat, and provides a modest degree of thickening.
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Return your meat to the pot, along with broth and spices. Add your vegetables once the meat begins to tenderize, and simmer gently until they've softened and absorbed the flavors of the broth.
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Spoon 2 tablespoons of flour into a cup for every pint of stew, and whisk it vigorously with cold water until it makes a thin slurry approximately the same consistency as heavy cream. Stir this into the stew in a thin stream.
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Simmer the stew for another 20 to 30 minutes, until it's fully thickened and the gravy no longer has the starchy taste of uncooked flour. Remove your stew from the heat, and serve.
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