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Stock and Stew Technique: Thickening Stews Without Floury Taste

Creating a rich, velvety stew without the telltale signs of a flour-based thickener is an art form that many home cooks aspire to master. The secret lies in leveraging natural starches and proteins present in your ingredients. Root vegetables like carrots and parsnips release their starches as they cook, thickening the stew naturally. Legumes, such as lentils and beans, also contribute to a thicker texture. Additionally, reducing the liquid intensifies flavors and thickens the stew. Using pureed vegetables or a roux made with butter and a finely ground grain like cornmeal can provide thickness without a floury aftertaste. This technique celebrates the natural ingredients in your stew, enhancing their flavors while achieving the desired consistency. Understanding how different ingredients behave when cooked allows you to manipulate their properties to your advantage. Patience is key, as slow cooking allows these natural thickeners to work their magic, resulting in a hearty, luxurious stew that doesn't rely on processed additives.

Notes

This technique works by harnessing the natural starches present in vegetables and legumes, which release as they cook and contribute to thickening. Avoid high heat when adding thickeners to prevent lumps. A common mistake is adding too much thickener at once; it's better to add gradually and taste as you go. For safety, ensure all ingredients are fully cooked to appropriate temperatures. This stew can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheating gently helps maintain texture.

Steps

  1. 1 Start by sautéing aromatic vegetables like onions, celery, and carrots in a heavy-bottomed pot until softened.
  2. 2 Add protein, such as beef or chicken, browning it well to release natural juices.
  3. 3 Incorporate diced root vegetables and legumes if using, ensuring they are evenly distributed.
  4. 4 Pour in enough stock or broth to cover the ingredients, bringing it to a gentle simmer.
  5. 5 Allow the stew to cook uncovered for 30 minutes to reduce slightly.
  6. 6 Reserve a portion of starchy cooking liquid from beans or vegetables if available.
  7. 7 Blend a portion of the cooked vegetables or legumes to a smooth puree.
  8. 8 Stir the puree back into the stew, allowing it to thicken for another 20-30 minutes.
  9. 9 If needed, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk into the stew.
  10. 10 Alternatively, use a roux made from equal parts butter and cornmeal, cooked until bubbly before adding to the stew.
  11. 11 Simmer gently, stirring occasionally, until the stew reaches your desired thickness.
  12. 12 Taste and adjust seasoning, adding salt and pepper as needed.
  13. 13 Finish with fresh herbs for brightness and additional texture.

Ingredients to explore

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Aioli

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