LogFAQs > #949087572

Far-Queue posted...

How do you do that, add a little flour?

In a separate pot, mix equal parts flour and melted butter (you can use oil, but butter tastes the best) over medium heat and stir it together until it starts to look kind of like mashed potatoes and it's turned slightly golden (the degree of browning you want varies by what you're doing, but for a stew broth, lightly golden works well). Once it's there, dump a bit of cold broth or water into the pot to deglaze it (scraping the bottom to get up all the bits), then add a few ladlefuls of the liquid from your stew and stir it all together until it's smooth and simmering, at which point it should have thickened quite a bit. Dump that back into your main pot, and you'll have thickened it.

The basic rule of thumb is to use 1 tbsp each of flour and butter per cup of liquid you want to thicken, but once you're familiar with the process you can adjust that.

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