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Old 11-11-2017, 11:30 PM   #1
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Need Thickener for Beef Stew

Trying a Beef Stew recipe in my Crock Pot. Can someone suggest a thickener to add to the stew to thicken it up?

Flour(roux), Cornstarch, Arrowroot, Instant Potato Flakes or Tapioca. Which would thicken better with no aftertaste?

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Old 11-11-2017, 11:40 PM   #2
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Flour would be the traditional choice. You could make a roux and darken it for added flavor. You could make a buerre manie. Knead butter and flour together and whisk bits into the stew until you reach the desired thickness. You could make a flour and water slurry and whisk it into the stew.

The others will also thicken but your stew will look/feel different from the traditional flour.
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Old 11-12-2017, 01:00 AM   #3
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If not a flour roux, then I'd use arrowroot since it wouldn't add or change the flavor.
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Old 11-12-2017, 01:09 AM   #4
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I don't use a crock pot anymore, but when I did, I used mashed potato flakes to thicken it. Because you don't have any heat control to cook out the raw taste of flour, the potato flakes work well. I now use a Nesco Roaster and I can make a proper simmering gravy with a flour slurry.
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Old 11-12-2017, 01:26 AM   #5
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I prefer to thicken with a medium brown roux, using the broth from the stews to make a thick sauce that is added to the pot to bind the other ingredients. DW prefers a cornstarch slurry as it's what she grew up with. Stay away from tapioca starch/flour as it can give you a slimy texture, though it is my prefered thickener for blueberry pie.

Also, remember to season yur roux, and don't scorch it.

You will make a great stew. I just know it.

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Old 11-12-2017, 03:16 AM   #6
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I like to thicken with a roux, but that kind of goes against the reason one uses a crock pot. I would probably make a cornstarch slurry to add toward the end of cooking. Just remember, a slurry won't thicken unless you bring your liquid to a boil or simmer. Just my two-cents.

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Old 11-12-2017, 10:40 AM   #7
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I'm with Andy. I use a beurre manie for this. Works great as long as you can let it simmer for a few minutes to thicken and cook the flour. Just use one part flour to one part room temp butter, then make sure that you mix the butter and flour well before adding it to the gravy.
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Old 11-12-2017, 11:22 AM   #8
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Quote:
Originally Posted by caseydog View Post
I like to thicken with a roux, but that kind of goes against the reason one uses a crock pot. I would probably make a cornstarch slurry to add toward the end of cooking. Just remember, a slurry won't thicken unless you bring your liquid to a boil or simmer. Just my two-cents.

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Quote:
Originally Posted by RPCookin View Post
I'm with Andy. I use a beurre manie for this. Works great as long as you can let it simmer for a few minutes to thicken and cook the flour. Just use one part flour to one part room temp butter, then make sure that you mix the butter and flour well before adding it to the gravy.
The OP is using a traditional crockpot for the stew. Simmering isn't an option.
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Old 11-12-2017, 01:05 PM   #9
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Quote:
Originally Posted by Kayelle View Post
The OP is using a traditional crockpot for the stew. Simmering isn't an option.
We have a newer crock pot but still with just 2 temp settings. It will still simmer when set on high, just like my mom's original crock pot did umpteen years ago. It should thicken up nicely if it's given 30 minutes or so to work.
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Old 11-12-2017, 01:19 PM   #10
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Quote:
Originally Posted by Kayelle View Post
The OP is using a traditional crockpot for the stew. Simmering isn't an option.
+1 I agree.
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