How to Thicken Beef Stew at the End
Ralph Smith/The Pioneer Adult female
When the seasons change and a chill fills the air, nothing feeds the soul quite similar a thick, hearty bowl of stew. Recipes like Ree Drummond's Sunday nighttime stew or her Instant Pot ancho beef stew with cheesy grits will warm you from the inside out. Just what happens if a pot of stew or chili turns out a bit on the thin, runny side? Even the best home cook has stared down into a simmering pot of stew and realized information technology looked more like soup! Certain, a bowl of soup can exist comforting, but a true stew in all its glory should be rich and thick in consistency. If yours isn't quick thick enough, not to worry: Read on to observe out how to thicken stew in a few easy ways.
Then, how do I make my stew less watery?
Start by cooking your stew without the lid on for a bit longer—this volition allow for more than of the liquid to evaporate and let the stew reduce. (Cooking with a chapeau on traps the moisture inside instead of letting it melt off.) However, sometimes a stew has been simmering uncovered for quite some time and it'southward notwithstanding too watery, which is when a flour thickener comes in handy.
There are 2 ways to thicken a stew using flour: The get-go is to make a slurry, which is a mixture made upwards of equal parts flour and common cold water whisked together until smoothen. (Ree uses this trick to thicken her beef stew with mushrooms.) Add together the slurry to the stew, stirring constantly to prevent lumps, and then bring the stew to a boil for a few minutes to give the slurry time to piece of work its magic.
The second method involves a combination of equal parts butter and flour, which are mixed together to form a paste—this philharmonic is known every bit a beurre manie, which is French for "kneaded butter." Similar to the slurry, stir the beurre manie into the stew so permit information technology cook for a few minutes to activate and thicken up the liquid. With both the slurry and beurre manie, start with pocket-size increments—a few tablespoons or so—and work your manner upwards to more than, as needed.
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How can I thicken a stew without using flour?
For a gluten-gratis thickener, make a slurry using a starch like cornstarch, arrowroot powder, chickpea flour or potato starch instead of all-purpose flour. Again, exist sure to stir in the slurry to forbid lumps from forming and bring the stew to a boil for at least a minute or so to give the slurry fourth dimension to work and properly thicken the stew.
How do y'all thicken stew in a tedious-cooker?
Become ahead of a potentially watery stew by propping up your slow-cooker lid using chopsticks or the handle of a wooden spoon at the very cease of the cooking time—this lets the moisture escape so the stew can naturally thicken (don't do this before your meat is dainty and tender though!). If that ready doesn't work or isn't possible, endeavor pureeing some of the vegetables using an immersion blender or stirring in a slurry for at least the last 30 minutes or and then of cooking.
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