"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Instant Pot, Crock-Pot & All-in-One Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-11-2017, 11:30 PM   #1
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
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?

__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 11-11-2017, 11:40 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,407
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-12-2017, 01:00 AM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
If not a flour roux, then I'd use arrowroot since it wouldn't add or change the flavor.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 11-12-2017, 01:09 AM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2017, 01:26 AM   #5
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,758
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.

Seeeeeeya. Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-12-2017, 03:16 AM   #6
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,643
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.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 11-12-2017, 10:40 AM   #7
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-12-2017, 11:22 AM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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.

CD
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2017, 01:05 PM   #9
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-12-2017, 01:19 PM   #10
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,045
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.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 11-12-2017, 01:22 PM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Rick, I have a 30 yr old crockpot and it never simmered on high. I've only kept it for buffet serving, but I love my multiple temp. (150-425) Nesco Roaster I've used for 30 yrs.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2017, 02:52 PM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I have always made a flour slurry in a jar with Kitchen Bouquet or Gravy Master. Put the cover on and shake like mad.

When I had my slow cooker, I would place the slurry in a small saucepan over low heat, and slowly add a lot of the juice or broth from the slow cooker. Then let it simmer until thickened and return to slow cooker. I know it sounds like more work, and it is. But I never had a failure with it.

What I don't like with the cornstarch, is that it fails when the food cools down and the liquid separates. With flour it holds up the gravy until the last mouthful.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-12-2017, 03:01 PM   #13
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,045
I used to do stew & pot roast simmered on the stove for hours till meat got tender. I never liked a crock pot so stopped using it after only a couple of uses. I use it like K, to keep things like pre-cooked homemade mac and chees, cheese fondue etc. warm.

I LOVE my Instant Pot. Stew/Pot Roast in 35 - 40 minutes under pressure. Then switch to Sauté mode and bring liquid up to boil and thicken with highly seasoned beurre manie.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 11-12-2017, 07:56 PM   #14
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,541
You could always take the meat out and most of the veges, then use the immersion blender to puree the veges left in the liquid to thicken. I've done that before.
medtran49 is offline   Reply With Quote
Old 11-13-2017, 02:54 AM   #15
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Wow. Thanks for all the replies.
My Crock Pot runs hot. It usually starts to simmer after 6 hrs. or so. If I add my thickener in about an hour before its done, I should have it thick enough. Probably use a roux. Have to cook it on the stove first. Never liked thee taste of raw flour. Noticed no one mentioned arrowroot. I used to use it years and years ago. But forgot how to use it.
Thanks for the help/ideas.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 11-14-2017, 09:14 PM   #16
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,616
Quote:
Originally Posted by Kayelle View Post
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.
I like this idea the best.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-14-2017, 09:29 PM   #17
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Thanks Charlie, it's an easy fix, and the potato flakes add a bit of extra nutrition.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-17-2017, 05:02 PM   #18
Sous Chef
 
erehweslefox's Avatar
 
Join Date: May 2016
Location: Hatfield, PA
Posts: 578
I think a couple of people said arrowroot.

My crock pot stuff has been subsemed into pressure cooker stuff, as I have a pressure cooker.

However, a little flour and butter together as a roux, stirred in can make a slow cooker stew solid up, I assume you are making stew in the slow cooker, but want that meaty stew broth? And a bit of cornstarch helps for that. Try not to add salt, it never helps.
__________________
sourdough isn't a recipe, it is a process.
erehweslefox is offline   Reply With Quote
Old 11-18-2017, 03:58 AM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Quote:
Originally Posted by milford View Post
Noticed no one mentioned arrowroot. I used to use it years and years ago. But forgot how to use it.
Thanks for the help/ideas.
Quote:
Originally Posted by buckytom View Post
If not a flour roux, then I'd use arrowroot since it wouldn't add or change the flavor.

Ahem...
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 12-31-2017, 10:25 AM   #20
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 358
Mom always took a bit of flour and cold water in a seperate dish to form a paste then whisk it in. Whisk it plenty to avoid lumps! It doesn't take much and it will get thicker as you let it stand. So if you have leftovers reheat gently and it'll go smooth again from its more gelatinous state
__________________
Kevin
Kevin86 is offline   Reply With Quote
Reply

Tags
beef, stew

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 08:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.