Thicken your stews by making a flour and butter mixture known as a roux.
Stews are a simple, delicious option for a hearty meal or as a way to use up leftovers. Stews can also be very economical meals because the process will tenderize touch, cheap cuts of meat with minimal effort. However, stews typically need to simmer for a few hours in order to reduce the cooking liquids to develop flavors and create a thicker consistency. You can make a roux - a mixture of butter and flour - to thicken your stews faster.
Instructions
1. Melt 1/2 cup of butter in a medium saucepan at a low heat.
2. Use a spoon to skim white foam that gathers on top of the butter and discard. Continue skimming until no foam is left and the butter in the pan is golden.
3. Add 1/2 cup of flour to the butter. Stir continuously using a whisk or wooden spoon.
4. Continue whisking until it has reached a paste-like consistency. This may take five to 10 minutes. The roux should have a slightly nutty aroma, but it should not smell like flour. The roux may turn slightly brown.
5. Remove the pan from the heat and add half of the the roux to your stew. Dissolve the roux in the stew and check the consistency. If you like thicker stews, add the other half of the roux.
6. Simmer the stew for five to 10 minutes. Remove the stew from the heat and serve immediately or refrigerate it for later meals.
Tags: five minutes, flour butter, , half roux, your stews