How do you thicken beef stew in a crockpot?

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Posted 10/13/2009 by Brandy327 in NSBR Board
 

Brandy327
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Posted: 10/13/2009 11:15:34 AM
I have beef stew in the crockpot today and for some reason, I'm feeling like a novice lately when it comes to cooking.

I put all the beef/veggies in the crockpot (browned the beef before hand) and then made gravy and added it. But as it's cooking, the water from cooking has thinned out my gravy and I really wanted a nice thick gravy with it. I haven't had the greatest luck thickening stuff in the crockpot. Any suggestions or tips?

Corynn
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Posted: 10/13/2009 11:21:05 AM
Try making a roux with water and flour, then slowly stir it in.

Jenluvs2scrap
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Posted: 10/13/2009 11:24:02 AM
Corn starch?


averys_mom
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Posted: 10/13/2009 11:25:20 AM
Instant potato flakes.....works like magic!

Tina1689
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Posted: 10/13/2009 11:30:40 AM
It's too late for you now, but I just made beef stew in the crock pot and I put the meat in raw, tossed it with between a 1/4 and a 1/2 cup of flour and then added a package of beef stew seasoning with a cup of beef broth....let it cook for a couple hours on low then added my veggies and another package of seasoning with beef broth. The broth was nice and thick. Just a suggestion though, I accidentally picked up regular beef broth, next time I'll make sure to get low sodium. It was a little salty.

Shevy
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Posted: 10/13/2009 11:32:23 AM
Sometimes I take out about a cup of the liquid into a platic container with a lid and add about 1/8 cup of Wondra flour and shake it. The wondra doesn't clump eaily and is usually ok with the warm liquid. Then I pour it back in and let it cook for about 30 minutes or so, until it thickens all the juices.

Or I use regular flour or cornstarch and cold water and mix it togehter and add in.

StampinChick
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Posted: 10/13/2009 11:36:56 AM
Do what the others have said about slowly adding flour to it. I find that when I make beef stew in the crockpot it will seem to not be thick but then once it gets to the point where it's bubbling it thickens. Maybe you just need to let it cook longer.

Brandy327
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Posted: 10/13/2009 11:39:00 AM
Thanks gals!

How much cornstarch/water should I use for a 7 qt crockpot that's pretty much filled (maybe an inch below the top)?

sbear
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Posted: 10/13/2009 11:45:12 AM
Hi Brandy
I don't care for the taste of corn starch in my beef stew. If I were you I would mix 1/4 cup of flour and add enough water to make a paste or roux. Add to crock pot and it should thicken up, it won't happen to quickly because it's in a slow cooker but it should thicken over a few hours. I have done this many times and it really works. I do use corn starch to thicken sauces I use for stir frys. good luck

SharlaG
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Posted: 10/13/2009 11:50:20 AM

a 7 qt crockpot that's pretty much filled (maybe an inch below the top)?
DANG, girl! That's a mess of stew!

Brandy327
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Posted: 10/13/2009 11:56:31 AM
Maybe I'll try the flour thing since I'm not crazy about cornstarch either. But won't the flour/water mixture be lumpy even with whisking it together?

Sharla - Yep! It should feed us for a few days!!! Good thing dh doesn't mind eating the same thing over and over again. We're actually going to switch off every other day with the stew. I made a HUGE pot of chicken noodle soup that we're still eating up!

lovetodigi
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Posted: 10/13/2009 11:57:46 AM
I mix some cornstarch in cold water (about 1 tbsp. starch/1/2 cup water) and stir that into the stew. Put the stew on high and if it does not seem to thicken enough in a little while, I will add more or some instant potatoes to get it even thicker.

M o l l y
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Posted: 10/13/2009 12:06:01 PM
I think flour would be better than cornstarch for beef stew. Mix the flour with some of the juice to make a paste then gradually thin until you have something that won't lump up. DH made beef stew in the crock pot on Sunday and it was nicely thick. That's what he does. Next time toss the flour with the browned beef right from the begining. No lumps.

marianne
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Posted: 10/13/2009 12:09:19 PM
Another thought for you... whether you use flour or cornstarch as your thickener, remember that after you add it, your liquid has to come to a boil before the thickener reaches its full thickening power.


msbee
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Posted: 10/13/2009 12:09:36 PM
something for future help.

mix a stick of butter with as much flour as it will absorb. form into grape sized balls. freeze on a cookie sheet. when frozen put in a baggie in the freezer.

when you need to thicken something a little bit you just add a few pieces. the butter keeps the flour from forming lumps.

just add the frozen bits and give it a stir after a minute or two and then again in about 10 mins.

Brandy327
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Posted: 10/13/2009 12:11:04 PM
I had made a roux and added it right from the beginning but it has thinned way down, I'm guessing from everything cooking.

What will the result be if it doesn't boil? My crockpot doesn't boil anything...even on high.

marianne
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Posted: 10/13/2009 12:15:49 PM

What will the result be if it doesn't boil? My crockpot doesn't boil anything...even on high.
It'll thicken some but won't get as thick as it could. Your thickening agent won't do a complete job.


eebud
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Posted: 10/13/2009 12:20:06 PM
Something else to help it thicken up a little is to remove the lid the last hour or two or a little less time if you don't need a lot more thickening.

I made beef stew in the crock pot yesterday. It was yummy!!!

peasful1
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Posted: 10/13/2009 12:27:55 PM
I toss the meat in flour, as well.

I would say your recourse at this juncture would be to remove the lid and let some of the liquid evaporate. This will help thicken it.

child of grace
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Posted: 10/13/2009 1:29:32 PM
I add 1-1/2 T cornstarch to small amount of water. Works for me!
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