Content

• To step
• Method 1 of 3: Add cornstarch
• Tips

Stew should be thick for the best flavor and texture, but it can be difficult to get the right consistency. If your stew is too runny, don't worry. You can thicken it by adding cornmeal, cornstarch or flour, mashing some of the stew, or reducing the stew to let the excess moisture evaporate. In no time you can enjoy a delicious hearty stew.

To step

Method 1 of 3: Add cornstarch

1. Use cornmeal or cornstarch. Mix one tablespoon (5 grams) of cornmeal or cornstarch with one tablespoon (15 ml) of water. Stir everything to make a paste, then add the pasta to the stew. Stir until the stew and pasta are completely mixed. Cook the stew over medium heat for 2 minutes to allow the cornstarch to mix with the stew.
   • Check the thickness of the stew and add more of the pasta if necessary. Don't forget to let the stew cook for another 2 minutes after adding the pasta.
   • You can also use arrowroot powder instead of cornmeal or cornstarch. This has a more neutral taste than cornstarch and can be used at different temperatures without losing its ability to thicken dishes.
2. Puree the stew until you have a smooth mixture. You may have to turn off the blender or food processor a few times in between to stir through and disperse the solid ingredients. Keep mashing until you get a thick liquid.
   • If your blender has different power settings, use the puree mode.
3. Bring the stew to a light boil over medium heat. Allow the stew to cook slowly, so use the lowest setting you can cook the dish at. Keep an eye on the stew so that it doesn't burn.
   • If the stew starts to boil too hard, turn down the heat.
4. Stir through the stew until it is the desired consistency. Use a large plastic or wooden spoon. Constant stirring will prevent the stew from burning and will help you keep a closer eye on the thickness.
   • Step back and don't hang over the pan as the steam can burn your skin.
5. Remove the stew from the heat when the moisture has evaporated. Turn off the heat and place the pan on a cold part of the stove or on a trivet. Let the stew cool for a few minutes, stirring occasionally.

Tips

• Do not put the flour in the stew like this. This can create lumps that can ruin the taste of your stew.
• If you are gluten intolerant and cannot use wheat flour, you can make a roux with rice flour, coconut flour, tapioca flour, or almond flour.
• If you don't mind changing the dish, you can add pasta to the stew as elbow macaroni, conchiglie, or rigatoni. In most cases, however, this will greatly change the flavor of the stew.