How to Use Cornstarch to Thicken Stew

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When making stew, many people find they need to thicken the soup to create a heartier consistency. Unlike broth-based soups, stews are synonymous with chunky pieces of food and a rich, hearty liquid. Once the stew has been prepared and cooked, you may find the liquid is too dense. There are many thickeners that can be added to a stew to change the consistency. A popular thickening agent is a cornstarch slurry, made with cornstarch and stock.

Things You'll Need

  • Stock (substitute water, if desired)
  • Cornstarch
  • Medium mixing bowl
  • Mixing spoon
  • Whisk
  • Chill stock in refrigerator for one hour. Remove chilled stock and pour one quart into medium mixing bowl. Add 3 oz. cornstarch to the mixing bowl.

  • Mix ingredients together with a mixing spoon until well blended and no lumps remain. Whisk ingredients together for two minutes or until a paste begins to form. Continue whisking paste vigorously until it reaches the consistency of a thick slurry. Add more cornstarch or water, as necessary.

  • Drop a large spoonful of slurry into the stew and stir the stew well until the slurry is completely absorbed. Return the stew to a simmer and allow the slurry to thicken for five minutes. Continue adding slurry and stirring until the stew reaches the desired consistency. Discard unused slurry.

References

  • Photo Credit Jupiterimages/Photos.com/Getty Images
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