I made beef stew for the first time ever and it's not thick enough?!
Answers: Can anyone please tell me what I can add to it to make it thicker. It tastes yummy, but it's just too watery. Thanks!
In a measuring cup mix some flour and water and then add it to the stew and gently boil it until it thickens the sauce.
make a roux of equal parts butter and flour or oil and flour...bring your stew to a boil and add a little at a time till thickened to your taste!!
Stir in some corn starch until you get the thickness you're looking for. Stir it in slowly, a little at a time.
The other way is to mix some of the cold juice from stew with tablespoon of cornflour. add slowly to stew. its easy and no flour taste. Let it gently heat back up, careful bottom may burn.
Mix some flour with water and stir in, then allow to cook out as you stir. 2-5 minutes.
cornstarch thickens quickly and leaves no taste or lumps. mix a bit of cornstarch with a little cool water and stir the slurry into your stew. be careful not to over simmer the stew when you add the cornstarch because it can seperate.
make a small ball of roux then add it or some cornflour with water then add that gradualy
Either use tomato paste, for a different flavor or use corn starch. 2 tablespoons cornstarch to 1 cup cold water mix well, add slowly to stew ( brought to a slow boil first ) stirring until as thick as wanted.
tomato paste
Do not use a roux to thicken your stew. A roux (butter and flour cooked together) needs to be just that... cooked. Before hand. It'll just be more hassle for you.
The easiest way to do it is take a few teaspoons of cornstarch or flour (whichever you have on hand) and slowly whisk in 4 or 5 tablespoons of your cooking broth. You'll end up with a thick liquid that you'll then add right into the stew pot.
Let this come to a boil and it'll thicken in no time.
This trick also works perfectly for making pan gravy from drippings left in a pan after cooking roasts/chicken/turkeys etc.
hello! gravy granuals or bisto will do the trick! x
you can use a bit of cornstarch or flour with a bit of water, mix in a cup then pour into stew, stir, it will thicken
or add 1-2 more potatoes and it will also thicken up on its own...stew takes time to cook , it will thicken~*
it happened to me also, i thought OH NO it's really too watery...but iput the lid on, the stew did its magic, and in the end, i didn't have to add anything. It was perfect. it t hickened up on its own
thicken it with a little flour or corn starch mixed in with cold water, then add to the stew while it is boiling and stir constantly as you are adding it, a little goes a long way so add it slowly.....my neighbor didn't have any flour or corn starch one time and used potato flakes to do the trick, it worked.........
WHAT EVER YOU DO DO !NOT! USE CORNSTARCH. It is very UNHEALTHY and will add a very unsatisfying taste to your meals.
Use powdered Arrowroot. It is white and in a jar, you can purchase it in any health food store. It will thicken the broth and make it very delicious! Cornstarch is really thick and kind of nasty to add to home recipes such as these.
Good luck! <3
For now, add some potatoes and cook them down until they disintergrate into the liquid, this will thicken it.
Next time you make it, toss the meat in seasoned flour before cooking :
Mix a couple of ounces of flour with salt and pepper, wash the meat and then toss it in the flour.
Fry until golden brown and then add to your stew.
Deglaze the pan: Put half a cupful of the stew liquid in the pan you fried the meat, return to the heat and stir until the all the bits stuck to pan have disolved into the liquid and then pour it back into the stew.
For a variation you can deglaze the pan with either red wine or beer.
You can add Beef gravy to it or corn starch
Simple, go to the store and pick up some WONDRA,follow directions.
If you have any instant potato flakes, try sprinkling a handfull at a time into the hot stew and stir until thickened. I also use this as a thickener for potato soup. It works well and you don't have to worry about scorching, like you would if you have to cook a mixture of cornstarch/water, flour/water, or a roux.