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• Advice

• If the broth is still thin, add bread or crumbs, but remember that the dish can change flavor if there is too much bread.
• You can use fresh, dried or frozen breadcrumbs.
• If using fresh bread, it is best to choose white bread.

Mash potatoes or add more broth. One simple option is to mash potatoes removed from the stew. If you want the stew to still contain lots of potatoes, you can make a separate pot of mashed potatoes by boiling peeled potatoes and crushing them. Return one teaspoon of mashed potatoes to the casserole and stir. Continue adding the mashed potatoes until the desired consistency is achieved.

• Another easy option is to sprinkle dry potato chips in a casserole dish. Sprinkle it one at a time, stir well and check for consistency until it meets the requirements.
• Potatoes have a neutral taste and will not affect the flavor of the dish much.

Stir 1 tablespoon (5 g) of oatmeal in the broth. Wait a few minutes to see how much the broth compares to, remember to stir it occasionally. Add more oats if not enough, but don't overdo it, as it can alter the flavor of the dish.

• Instant oatmeal is the best option.
• The amount of oatmeal you can add without changing the flavor of the dish will depend on how much or how little the stew is.

Make roux with flour and butter. Mix equal amounts of butter and flour in a clean saucepan. Heat the butter and flour over medium or low heat, stirring constantly to avoid burning. Cook for 10 minutes until mixture turns reddish brown. Add a little roux to the stews, stirring. Continue adding until the desired consistency is reached.

• It is important to add roux to the broth little by little to prevent the pork from lumping.
• The roux will help increase the flavor of the dish.
• If you prefer, you can also replace the butter with vegetable oil.

Mix the flour into a paste if you want something even simpler. Mix 1 part water with 1 part flour to make a paste. Add 1 teaspoon of flour to the broth and stir until well dissolved. Boil the stew to de-flavor the dough.

• If necessary, add the powder until the broth reaches the desired consistency.
• Flour can change the flavor of a dish, so use only a small amount. You may find the raw flour has a slightly unpleasant taste.
• Don't add too much flour to the soup, as the flour can become lumpy. You should also pour in slowly.

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Method 2 of 3: Puree a part in a stew

1. 

   Scoop out a portion of the stew. Scoop with large lips to avoid risk of burns. Start with 1-2 cups, then you can still grind more if needed.
   • Although you can grind any ingredient in a casserole dish, tubers like potatoes and carrots are the easiest to blend.
   • This is a good choice if you want to keep the flavor of the soup and don't worry about the portion of the stew being less.
   • Be careful when doing this, as the stew will get very hot and you could burn, especially while grinding. Slowly, make sure to use a towel to hold the blender and blender lid.

2. 

   
   
   Place a portion of the casserole in a blender or food blender. Carefully scoop a portion of the casserole into half of the jar. Be sure to use a hand towel when holding the jar, as it will heat up very quickly when you add ingredients to the blender.
   • If you want to grind more than half of the jar, blend it in batches. It can be difficult to puree solid food pieces when the jar is too full.

3. 

   Pour the pureed portion back into the pot. Pour slowly to prevent splashes, then stir until the mixture is evenly mixed with the broth.
   • If you are not satisfied with the comparison, you can scoop out more of the stew and repeat the steps above.
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Method 3 of 3: Boil to concentrate the broth

1. 

   Open the pot stew pot. You will continue to cook the stew while the pot is open to allow the steam to escape from the pot without stagnating, causing the stew to thin.
   • Remember that this will make the dish taste more concentrated and possibly too bold. For example, your stew may become too salty after condensing.

2. 

   Boil the stew over medium heat until it boils gently. This method requires slow cooking, so turn to minimum heat to simmer. Watch as you cook to make sure the stew isn't scrapped.
   • Lower the heat if it starts to boil vigorously.

3. 

   Stir the soup until it reaches the desired consistency. Use a wooden or plastic spoon to stir. Stir it constantly to keep the soup from burning, and it's easy to see how thick it is.
   • Do not stand near the pot, as the steam may burn you.

4. 

   Turn off the heat when the broth is condensed. Turn off the heat and lift the pot to the cold stove or place it on the pot rack. Wait a few minutes for the soup to cool, stirring occasionally. advertisement

Advice

• Avoid putting the dough directly in the pot. Doing so will cause the stew to become lumpy and lose its appetite.
• Rice flour, coconut meal, flour or almond meal can be used as a roux for people with gluten intolerance who cannot eat wheat flour.
• If you're not afraid to change the recipe, you can add pasta to a stew, such as straight pasta, curled pasta or clam pasta, which can help to match the stew. However, this approach will often also significantly change the flavor of the dish.