Content

• Steps
• Method 1 of 6: Crushed rusks
• Method 2 of 6: Flour
• Method 3 of 6: Potatoes
• Method 4 of 6: Oatmeal
• Method 5 of 6: Juice from canned beans
• Method 6 of 6: Increasing heat to evaporate liquid
• Tips

The liquid stew is assumed to be lacking in flavor and texture. If your stew has more liquid than substance, there are a number of things you can do to improve the consistency of your stew by using foods that are fairly neutral while making the stew thicker.

Steps

Method 1 of 6: Crushed rusks

Crackers are a simple, absorbent ingredient that won't affect the flavor of your stew.

1. 1 Use dry or frozen rusks.
2. 2 Pour a small amount of crushed bread into the stew. Mix well.
3. 3 Cook for a while and then check the consistency of the stew. If it's still not thick enough, add some more crushed breadcrumbs.
4. 4 Stop adding crushed rusks as soon as you reach the desired consistency.

Method 2 of 6: Flour

1. 1 Do not add flour directly to stews. This will lump and ruin the stew.
2. 2 Make a mixture (butter and flour sauce). This is a trick to help you add flour to your stew and avoid lumps. Heat the mixture until it thickens to a paste consistency.
   • Add the mixture to the stew in small portions, stirring constantly. Do this gradually to avoid clumping. The stew will soon thicken and its flavor will intensify but not change.
     • If desired, you can replace the butter with vegetable oil.
3. 3 Use cornmeal or cornstarch. Mix a tablespoon of cornmeal or cornstarch with a glass of stew liquid and water until a paste forms. Mix thoroughly until smooth. Add gradually, stirring constantly, until the stew thickens.
   • You can substitute cornstarch or flour with arrowroot. It has a more neutral taste than starch and does not lose its ability to thicken foods with changes in temperature. It tolerates acidic components better and can be cooked for longer.

Method 3 of 6: Potatoes

1. 1 Boil some old potatoes. This is a good opportunity to use it! When it's cooked through, mash it into a puree.
   • Place a few spoonfuls of puree in the stew. Potatoes don't have a distinct flavor, so they won't ruin the flavor of the stew.
   • Continue adding the potatoes until the liquid has been absorbed and the stew is at the desired consistency.
2. 2 If you already have potatoes in your stew, remove whole chunks and mash them. Then put the potatoes back into the stew. The puree will absorb some of the liquid.
   • You can also mash other vegetables, such as carrots and parsnips, and then put them back in the stew. Puree is better at absorbing liquid than whole vegetables.
3. 3 Speed ​​up the process by using semi-finished mashed potatoes. Add a tablespoon of instant mashed potatoes and stir.
   • Stir to aid the process.
   • Add more gradually as needed. Always add gradually to avoid overdoing it and changing the flavor and texture of your food.

Method 4 of 6: Oatmeal

If you have oatmeal on hand, you will be surprised to learn that it can make the stew thick, you will hardly notice it in the dish, and the taste of the stew will change very little.

1. 1 Use fresh oatmeal. If it is old, the stew will absorb this flavor.
   • You can use minced oatmeal to make it less obvious in the dish.
2. 2 Add a tablespoon of oatmeal to the stew. Stir and wait a few minutes to see how thick the dish is.
3. 3 Add more oatmeal if necessary. Watch the process so that you don't end up with an oatmeal stew. Too much cereal will change the taste and texture and can ruin the stew.

Method 5 of 6: Juice from canned beans

If you have canned beans, you can use their juice to thicken the stew. Keep in mind that the juice contains oligosaccharides that contribute to flatulence, so this is not the best remedy, and should be used as a last resort!

1. 1 Open a can of beans.
2. 2 Drain the liquid into the stew. Refrigerate the beans or freeze them until further use. (You can even add it to stews if the beans suit your taste. If so, mash them in the puree to absorb the extra liquid.)
3. 3 Stir to aid the process.

Method 6 of 6: Increasing heat to evaporate liquid

This method requires special attention so that the food does not burn.

1. 1 Remove the lid from the stew.
2. 2 Bring to a light boil. Evaporate the liquid and watch the stew closely. Stir to prevent the food from burning to the bottom of the pot.
3. 3 When the liquid has evaporated, lower the temperature or remove the stew from the heat.

Tips

• If you can't eat wheat flour, use rice, coconut, tapioca, or almond flour instead.
• Small pieces of uncooked pasta, barley, and rice absorb liquid as they cook. Please note that they can change the texture of the dish, which will ultimately differ from the original recipe. Also, if you add ingredients like this, watch your cooking like the apple of your eye, as it is very easy for your liquid stew to turn into burnt.