https://damndelicious.net/2016/10/07/slow-cooker-beef-stew/
So this is the recipe. I’ve made it twice now and both times whenever I reach the , add flour to thicken the gravy for the last 30 mins, it never does. I’ve even tried leaving it longer too, but the gravy just will not thicken.
I take 1/2 cup of the gravy from the pot, plus 1/4 cup of flour and whisk it together before adding it to the stew but everytime, it fails to actually do anything to the stew.
Any suggestions or tips about what I could improve or what I’m doing wrong maybe?
I also read reviews for the recipe and I didn’t see any, complaining about this problem. It could be me, but it’s literally just putting ingredients into the slow cooker so I can’t think of what I could be doing wrong
by beefcakee15
5 Comments
make a rue. flour and butter. take your time. then add
I believe the recipe to be flawed.
To use flour for a gravy and thicker, it should be cooked. So, should put butter, lard, or oil of your choice that can take moderate to high heat, toast flour in at minimum, three tablespoons of oil and a tablespoon of flour. Once browned blonde to a light chocolate, carefully add in a couple of liquid. Whisking continuously, and should make a slurry or gravy. Add to crock pot, give a light stir or massage in, and cook on high heat for up to an hour once desired thickness. It should be pretty light, not even as thick as a pancake or crepe batter.
An easier method would be using ice cold water, about a cup, and a tablespoon of cornstarch. Whisk into a slurry, and pour into the crockpot, on high, letting it thicken to desired consistency.
Sometimes recipes have implied knowledge, and other times AI creates something for web content. I’ve had cook books that editors took key steps out of a recipe to fit the book. Sometimes it’s on purpose, other times an accident. Hope this helps!
Couple of suggestions: 1. The stew must be bubbling in order to thicken with a slurry. 2. Try thickening with a cornstarch slurry instead (use about 2-3 tbsp to 1/2 c. broth from stew). Another great idea I read somewhere on reddit, thickening using dehydrated mashed potato flakes. Sounds crazy, but…
My dad used to mash some of the veggies to thicken, so there’s that method if none else works. I’m sure it’s dang delicious nonetheless.
How thick do you want it? I know that it’s hard to discern the thickness of a liquid just by looking at a photo, but it does not seem to be overly thick. The flour here appears to just give it a little body.
If you want to make it thicker, use corn starch instead of flour. Corn starch is a better thickener.
Yeah, watery sauce is kind of an occupational crock pot hazard because it can’t evaporate while it cooks. A Dutch oven will get you a thicker sauce – but if you want to stick with the slow cooker, try leaving the lid off on high for 30-60 mins after the cooking time to help it reduce and stir in a corn starch (vs flour) slurry. Corn starch needs to mix with warm material so whisk it with some of the sauce from the slow cooker before stirring in. You can also use a bit less liquid at the outset and see how that goes.