# Secrets to a really yummy, thick stew? **URL:** \ **Category:** Cafe Society\ **Created:** [June 9, 2011, 7:20pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900 "2011-06-09T19:20:42Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Tamerlane](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tamerlane/32/7602_2.png) [@Tamerlane](https://boards.straightdope.com/u/Tamerlane)\ **Post date:** [June 10, 2011, 2:34am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/21 "2011-06-10T02:34:51Z")
> [@dbx820](#): > > Make a roux with 1 Tsp Flour and 1 Tsp Oil. Cook to a light brown. Add half of the stew liquid to that. Simmer to your desired consistently, then add back to the stew. Another option, which I just used making Beef Bourguignon, is a [beurre manie](http://en.wikipedia.org/wiki/Beurre_mani%C3%A9), basically an uncooked flour and butter cousin to a roux. No cooking equals = slightly easier and quicker to me. Just be sure and add it 20 or 30 minutes before you plan to be done. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [June 10, 2011, 2:40am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/22 "2011-06-10T02:40:52Z")
If my stew comes out too broth-y, I just bite the bullet and serve it over rice the first day, then I refrigerate the leftovers. Next day when I heat it up, it’s perfect. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [June 10, 2011, 2:52am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/23 "2011-06-10T02:52:46Z")
I forgot to add - look into [Wondra](http://www.bettycrocker.com/products/gold-medal-flour/products/wondra-flour). It works great. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 10, 2011, 4:33am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/24 "2011-06-10T04:33:38Z")
Wondra is pretty ordinary flour with anti-caking agents mixed in. That prevents clumping when the flour is added to water. It works pretty well. I use it, then I run out. Eventually I’ll remember to buy more. It’s mostly useful because it comes in a handy container with a shaker top. ---
**Author:** ![Scubaqueen](https://avatars.discourse-cdn.com/v4/letter/s/c0e974/32.png) [@Scubaqueen](https://boards.straightdope.com/u/Scubaqueen)\ **Post date:** [June 10, 2011, 6:01pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/25 "2011-06-10T18:01:26Z")
> [@Joey\_P](#): > > Thicken it some more. After the stew is more or less done, mix some corn starch and water in separate bowl and get all (most) of the lumps out. Add to stew, leave the lid off and the heat on very low, after about 10 minutes the stew will have thickened. If it’s not thick enough keep adding until it gets to your liking. > You can use flour if you don’t have corn starch, but make sure you give it about 20 minutes to cook after adding it to get rid of the bitter flavor that the flour can add. i’ve made scratch gravy from turkey drippings with flour for eons and i’ve never noticed any bitterness, so apparently i’m simmering it long enough. cooking tip: instead of a bowl, hunt down a shaker that has a lid on it. i have one like this (i can’t do the fancy linky thing the rest of you do): [http://www.etsy.com/listing/70358453/mirro-aluminum-beehive-lidded-measuring](http://www.etsy.com/listing/70358453/mirro-aluminum-beehive-lidded-measuring) a hand-held rather than a powered shaker keeps the mixture from thickening too quickly before it’s added to the drippings. i’ve never done a roux. next time i do a pot roast, a roux is on the books.🙂 ---
**Author:** ![irishgirl](https://avatars.discourse-cdn.com/v4/letter/i/8edcca/32.png) [@irishgirl](https://boards.straightdope.com/u/irishgirl)\ **Post date:** [June 10, 2011, 9:26pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/26 "2011-06-10T21:26:27Z")
When I make Irish stew I use a combination of most of the above. Bone-in cheap cuts of lamb (traditionally one would use neck, but I like shanks and bone-in chops better), dredged in flour, with potatoes added at the start. You get the thickening properties of flour, bones and well cooked potatoes- yummy! I use thyme with lamb, and rosemary, bay and oregano with beef- YMMV. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 10, 2011, 10:43pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/27 "2011-06-10T22:43:21Z")
Unfortunately lamb isn’t readily available in the US. You can get it, of course, but you’ll probably have to go to a specialty store. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [June 10, 2011, 10:44pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/28 "2011-06-10T22:44:10Z")
You can in emergency use mashed potato flakes to thicken if you have someone visiting that is a celiac person ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 10, 2011, 10:47pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/29 "2011-06-10T22:47:55Z")
> [@Chronos](#): > > Unfortunately lamb isn’t readily available in the US. You can get it, of course, but you’ll probably have to go to a specialty store. What? Legs, chops, and various other cuts are available in all the grocery stores around here, and everywhere I’ve lived. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 10, 2011, 11:32pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/30 "2011-06-10T23:32:58Z")
> [@TriPolar](#): > > What? Legs, chops, and various other cuts are available in all the grocery stores around here, and everywhere I’ve lived. Pretty common around here, too, although its availability may be patchy in certain neighborhoods. Not every supermarket I’ve been to here have lamb, but most do. My main complaint is lamb is often a bit too pricey unless you go to the Indo-Pak or Middle Eastern groceries and butchers. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 11, 2011, 2:09am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/31 "2011-06-11T02:09:44Z")
> [@redtail23](#): > > IME, you added too much liquid. > > It took me the longest time to get my stew to come out thick and properly stew-y. Because I always added too much liquid, because I was afraid it would burn. > > I think your problem is the crockpot. Because they retain liquid so well, you’re going to have to barely add any at all. Either that, or take the lid off and crank it up towards the end to get some of the water out. > > You can add thickener, as suggested. Personally, I’d go for a roux. Or just use more flour in the beginning, it’s basically the same thing. While cornstarch is a lovely thing for some sauces, it’s just not gonna give the right texture in a stew. > > But I never could get enough thickener in until I quit putting too much liquid in to start with. This. The key to a good stew is finishing/braising it uncovered so that the extra liquid can evaporate out and the sauce can reduce. That’s why I tend to do stews in the oven (or between the stovetop and the oven) … you just braise it out to your desired consistency. However, if you are doing it in the crockpot, the trick to use is the thickening minute tapioca, cornstarch, or the roux or beurre manex . Whoever mentioned fisheyes from their tapioca isn’t using the right tapioca for their stews- thickening tapioca is much different and granular. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 11, 2011, 2:22am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/32 "2011-06-11T02:22:02Z")
Also, little tip: if one only has the larger sized, dessert, pudding, or drink tapioca pearls, one can just pulse them a couple times in the food processor or blender and coarsely grind the tapioca into thickener for pies and stew. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [June 11, 2011, 4:42am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/33 "2011-06-11T04:42:15Z")
> [@TriPolar](#): > > What? Legs, chops, and various other cuts are available in all the grocery stores around here, and everywhere I’ve lived. I generally only see lamb chops offered around here, and at a fairly high price, too. I love lamb, and I’d probably eat it more often if we had more cuts available around here. I enjoy broiled lamb chops, but I think that chops are the wrong cut to use for stews. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 11, 2011, 4:44am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/34 "2011-06-11T04:44:33Z")
> [@Lynn\_Bodoni](#): > > I generally only see lamb chops offered around here, and at a fairly high price, too. I love lamb, and I’d probably eat it more often if we had more cuts available around here. I enjoy broiled lamb chops, but I think that chops are the wrong cut to use for stews. Neck, fore shoulder, Breast, and leg for stews ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [June 11, 2011, 4:53am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/35 "2011-06-11T04:53:43Z")
Not only is that the trick to Lamb Stew, it’s also the key to orgasm. Not the only time the culinary and sexual arts collide. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [June 11, 2011, 5:35am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/36 "2011-06-11T05:35:08Z")
If only this thread came out when it was still colder. Still, I’m bookmarking it for later. ---
**Author:** ![SciFiSam](https://avatars.discourse-cdn.com/v4/letter/s/47e85d/32.png) [@SciFiSam](https://boards.straightdope.com/u/SciFiSam)\ **Post date:** [June 11, 2011, 6:57am UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/37 "2011-06-11T06:57:54Z")
> [@Glory](#): > > So, I followed a direction for stew last night. Floured the meat, browned it, added veggies, broth, splash of red wine, cooked it in the slow cooker for hours. It turned out okay, but watery. I really want a think, hearty stew. > > What are the tricks? Stew should include potatoes. OK, it doesn’t have to, but they’re one of the things that gives it the thick heartiness. Apart from the flour on the meat, were there any starches in the pot? Stew is usually a one-pot dish. It might also be a slow-cooker thing. Food cooked in the slow-cooker always ends up more watery. But add potatoes anyway, because it’s stew. ---
**Author:** ![elfkin477](https://avatars.discourse-cdn.com/v4/letter/e/a9a28c/32.png) [@elfkin477](https://boards.straightdope.com/u/elfkin477)\ **Post date:** [June 11, 2011, 4:01pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/38 "2011-06-11T16:01:49Z")
> [@kaylasdad99](#): > > If my stew comes out too broth-y, I just bite the bullet and serve it over rice the first day, then I refrigerate the leftovers. Next day when I heat it up, it’s perfect. Yes, if you really want it thicker, refrigerate it. IMHO refrigerated stew ends up too thick, but that sounds like the OP’s aim. So, just make it the day before you intend to serve it. > [@TriPolar](#): > > What? Legs, chops, and various other cuts are available in all the grocery stores around here, and everywhere I’ve lived. It’s easier to find ostrich here in grocery stores than lamb. No joke. ---
**Author:** ![Bridget\_Burke](https://avatars.discourse-cdn.com/v4/letter/b/7cd45c/32.png) [@Bridget\_Burke](https://boards.straightdope.com/u/Bridget_Burke)\ **Post date:** [June 11, 2011, 4:30pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/39 "2011-06-11T16:30:44Z")
There’s a recipe for Carbonnade in the _New York Times Cookbook_\* that comes out quite thick & yummy. Essentially, you dredge 2 pounds of stew meat in seasoned flour, then brown in oil. Remove from the pot & add 6 sliced onions; more oil might be needed. Cook until onions begin to caramelize. Add the beef back (with herbs) & a bottle/can of good beer. Cook until done. Serve over potatoes, noodles or rice. Need vegetables? Cook separately. So it’s not officially stew–but one of my favorite dishes for cold weather. (Like, next November.) The onions cook down to produce a _really_ thick, flavorsome sauce. - The 1961 edition, of course. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [June 11, 2011, 4:45pm UTC](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900/40 "2011-06-11T16:45:28Z")
> [@Lynn\_Bodoni](#): > > I generally only see lamb chops offered around here, and at a fairly high price, too. I love lamb, and I’d probably eat it more often if we had more cuts available around here. I enjoy broiled lamb chops, but I think that chops are the wrong cut to use for stews. Is there a Costco near you? Ours always carries at least boneless lamb legs and loin chops, and the prices are better than everywhere I’ve seen except a few of the halal butchers (of which there are quite a few in our neighborhood). Around here boneless leg is running about $6 - 7/lb., which isn’t exactly cheap, but beats the hell out of some of the prices I’ve seen for loin chops somewhere like Whole Foods or even a regular supermarket. [Previous page](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900.md?page=1) [Next page](https://boards.straightdope.com/t/secrets-to-a-really-yummy-thick-stew/584900.md?page=3)