How To Thicken A Stew With Flour Food
THICKER OYSTER STEW
This is my all-time favorite oyster stew. It's a little thick although I offered water later. The texture is great and.versatile. I sometimes use potato also. Thank you.
Provided by Parsley
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
- Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
- In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
- Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
- Serve.
Nutrition Facts : Calories 323.1, Fat 13.6, SaturatedFat 7, Cholesterol 104.1, Sodium 861.8, Carbohydrate 30.2, Fiber 0.9, Sugar 10.2, Protein 19.6
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- Add a dash of double cream or creme fraiche to make the stew smooth. Season as desired. You can also use potato, rice starch or tapioca. Mix about 2 teaspoons of any of these ingredients with a little water or milk, and then add these into the boiling stew, slowly while stirring.
- Use cornstarch to create the roux instead of flour. Take some of the stew broth and pour it into a medium mixing bowl. Let the broth cool if hot. Hot broth will cook the cornstarch before you have had time to mix it, and it will be a lumpy mess.
- Try a packet of beef gravy mix. Combine the contents of the packet with a little water until smooth. Stir it in a bowl. A typical packet will thicken two cups of liquid to a gravy consistency and add a little more beefy flavor.
- Choose a gluten free option. Arrowroot is a good gluten free option. If the stew is already prepared and is too thin, gradually stir in your arrowroot thickener, starting with about 1/2 teaspoon of thickener, and adding more to taste as the stew thickens.
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- Thicken a Stew Using Flour. Flour is perhaps the most common thickener for soups and stews. It can be used in various ways, depending on the type of stew you’re making.
- Roux Method. If you’re making a meat-based stew, you want to add the flour while you’re searing the meat. Aside from thickening the stew, it also gives the meat a nice crust.
- Slurry Method. If you won’t be searing meat, a flour slurry is your best option. Just combine equal parts flour and cold water until dissolved. Pour the flour slurry into the stew once it simmers.
- Hot Flour Slurry Method. Instead of using cold water to dissolve the flour, you can also use the hot liquid from the stew. Whisk thoroughly 1 tablespoon of flour and 1/2 cup of hot liquid from the stew, and then add it back to the stew.
- Beurre Manie Method. French for “kneaded butter,” a beurre manie is a lot like a roux, but the flour-butter mixture is added after the liquid. With this method, there’s less likelihood of clumping.
- Thicken With Cornstarch. The great thing about cornstarch is it thickens stews just like flour does, but is flavorless and gluten-free. The only drawback is that it’s prone to lumping.
- Use Reduction. The idea is to reduce the liquid in the stew by making it evaporate into thin air. This technique is so simple, all you really need is to remove the lid.
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- Thicken your stew with flour. Once all the contents of the stew are added and cooked, remove one to two cups of liquid from the stew using a cup or ladle.
- Add more flour if the liquid has not made a thick soupy consistency. If the mix is too thick and doughy, add more liquid from the stew and stir in the mixing bowl until it thins down.
- Make sure it is all mixed together and dissolved, then pour it back into the stew. Stir it around as you add it back into the stew pot. Advertisement.
- Repeat the process if the stew is still not thick enough for your preferences. It is better to do it a bit at a time to make sure the stew does not get too thick.
- Use this second method to make the stew more filling and thicken naturally. Mince herbs and vegetables that are part of the stew recipe. The stew sauce will be thicker and heartier if there are both large cut pieces of meat and vegetables for the stew and minced up herbs and vegetables to help thicken it.
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- Dredge Meat in Flour. Cooking flour-coated meat is an easy way to thicken your stew, says Sidorenkov. "By adding flour at this early stage, you'll help your meat stay flavorful and tender," she says.
- Make a Slurry. One of the best ways to control a stew's texture is to mix flour with water or stock. This combination of flour and a liquid is known as a slurry, and you can add it slowly into the pot as you cook your stew, until you've reached the desired thickness.
- Thicken Stew With a Roux. A roux is a classic technique to thicken stews, casseroles, gumbos and other dishes. To make a roux, combine flour with fat (instead of a liquid, as in a slurry).
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