Introduction
Stews are a classic comfort food that can be enjoyed in any season. However, sometimes we end up with stews that are too thin and lacking the desired texture. Luckily, there are many techniques to thicken stews and create the perfect consistency.
In this article, we’ll show you some expert tips and techniques to thicken stews for a delicious meal. You’ll learn about classic methods like roux and slurry, but also some less common techniques.
Roux
Roux is a classic French technique that consists of a mixture of equal parts flour and butter. It’s an effective way to thicken stews, and it also adds a deep flavor.
To use a roux to thicken your stew, melt butter in a saucepan over low heat. When it’s completely melted, add flour and mix until smooth.
Cook the mixture until it turns a light brown color, stirring continuously. Once it browns, add a small amount of the stew liquid and whisk until smooth. Finally, add the whole mixture to the stew and stir for one minute until it thickens.
Slurry
A slurry is a mixture of flour, cornstarch, or potato starch, combined with cold water or stock. It’s an easy option to thicken stews that won’t change the flavor significantly.
To create a slurry, combine equal parts of flour and cold water and whisk it together until it forms a smooth paste. Add it to the simmering stew and wait a few minutes, stirring occasionally until it reaches the desired thickness. It is important to note that cornstarch thickens more efficiently than flour and potato starch, so the amount of each starch used will depend on how thick you want your stew to be.
Mashed Potatoes
Mashed potatoes are a great way to add creaminess, thickness, and flavor to your stew. It is also an excellent option to use if you cannot consume wheat-derived products due to a food allergy or intolerance.
Cook some potatoes until soft and then mash them with the fork or masher. Add the mashed potatoes to the stew and stir consistently until it reaches the desired thickness. You can also add heavy cream to the stew to make it even creamier.
Bread Crumbs
When dealing with leftover, stale bread, making breadcrumbs is a nice way to waste less and add texture to your stews. Besides, breadcrumbs are also an excellent alternative to use as a thickener for stews.
Simply add breadcrumbs to the simmering stew a little at a time until it reaches the desired consistency. The bread will dissolve quickly and add a subtle flavor.
Beurre Manié
Beurre manié, similar to roux, is a mixture of butter and flour. The difference is that the butter is mixed with a larger proportion of flour. This creates more of a paste, which can be added to a simmering stew to help thicken it up quickly.
To make beurre manié, mix equal amounts of softened butter and flour into a smooth paste. Add small amounts of the mixture to the stew until it reaches the desired thickness, stirring constantly. This technique will not change the flavor of the stew that much, as it isn’t cooked for as long as roux.
Coconut Cream
Coconut cream is a great option for making stews that are creamy and thick without using any dairy products. It will add a unique flavor to the dish, which works best with Indian and Southeast Asian-inspired stews, soups, and curries.
Add a few spoonfuls of coconut cream to the simmering stew and allow it to cook for several minutes until the desired thickness is achieved. It’s essential not to overdo the addition of coconut cream as it can make the dish too sweet.
Vegetable Puree
Vegetable purees are another great way to add depth, flavor, and thickness to your stews. It is also a great way to add vegetables to your diet, making the stew healthier.
The best vegetables to use puree are broccoli, cauliflowers, carrots, and squash. Steam the vegetables until they are soft and blend them until they become a smooth puree. Add to the simmering stew and mix well until it thickens up.
Conclusion
Thickening stew is not difficult if you have some techniques up your sleeve. Whether using a classic roux, slurry, bread crumbs, mashed potatoes, beurre manié, coconut cream, or vegetable puree, all techniques are easy to use and can add a different flavor to the dish.
Remember, it is important not to add too much of any thickening agent at once, as it may thicken too much or ruin the dish’s flavor. Add just a bit at a time and let it simmer, making sure to stir consistently along the way.
