Thickening Stew: The Basics! | Tuesday’s Tip of the Day!
With cooler weather comes succulent, rich, warming to the core stews and soups simmering gently on the stove top. Today, I share my top tips for adding that delectable texture and richness, the type that coats the back of your wooden spoon and fully responsible for your “happy dance.” Whatever you do, don’t dump a spoonful of flour in your simmering liquid as it will lump and make, well, a lumpy mess!
Here are a few of my favorite thickening agents!
Slurry: Whether with flour or cornstarch, add 1/4 cup of either into a mason jar. Top with equal parts water or stock (preferred), we are eyeballing here so no need to get out your measuring cup, secure the lid and shake until no lumps are present. As you near the end of your cooking time and flavors have reached their full potential, gradually whisk in the slurry in small increments until the desired thickness has been reached. If you want it thicker, add more!
Beurre Manie: Using a fork, mash cold butter with flour creating a thick paste. Gradually whisk into simmering liquid and cook until desired thickness has been reached.
Dredge Proteins in Flour: Before you begin, dredge your protein of choice in flour before searing.
Cold Butter: Add a few pads of cold butter to simmering soup or stew at the end of the cooking process to help (slightly) thicken.
Cream: Add a few tablespoons at a time toward the end of the cooking process for thickness and richness. It’s important to note, cream will change the color of your soup or stew.
Now that your stew game is on point, it’s time to pick up a loaf of crusty bread and get reading for dipping. Dinners served!
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Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!