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)
Medium mixing bowl
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.