Thicken The Stew: With These Tips it Works

This is how you can thicken your stew

The right degree between thick and thin makes the difference between a successful and a less successful stew. So it happens that this has to be thickened if it was a shot of broth too much. With a few tricks, this should no longer be a problem for you in the future.

• If you want to achieve a heartier taste in addition to the liquid reduction, a roux is recommended. You make these by melting a piece of butter in a separate saucepan and then adding the same amount of flour and mixing well so that a homogeneous (variable in color) mass is obtained. This can now be gradually added to the stew and mixed well until the desired consistency is reached.
• Potatoes are a wonderful gluten-free alternative to many binding agents. Cook floury tubers and puree them. Now mix the mush well in the pot with the remaining ingredients so that the liquid thickens due to the starch it contains and the stew becomes creamier. Alternatively, packaged powder for mashed potatoes can be used here.
• As an alternative to additionally boiled potatoes, part of the stew itself can also be processed into a puree. Take some of the boiled vegetables out of the pot and put them back in after the blending process.
• The Spanish gazpacho proves that bread also works as a binding agent in soups, sauces, and stews. You have the choice between the dried version in the form of breadcrumbs and the fresh version by adding pieces of bread to the saucepan. You will see the batter soak up the liquid and thicken the stew.
• If you still have enough time and are not too hungry, simply let the excess liquid evaporate over low heat without the lid. You should be careful not to let the stew burn. So remember to stir regularly. The great advantage of this method is that the concentration intensifies the taste.