Okay, this one feels almost like cheating, but in the best way. Scoop out about a cup of the stew’s liquid and some of the tender veggies. Pour that into a blender (or use an immersion blender if you’re fancy—or lazy, like me). Blitz it until it’s absolutely smooth. Then pour that pureed volcano back into the pot. Stir it around. The whole stew will thicken up beautifully, and you get a super silky texture. No lumps. No fuss.
Pro tip: If you’re worried about breaking up all your perfect meat chunks, scoop the meat out first. Blend only the liquid and soft veggies. Then return the meat. You get the thick, rich gravy of your dreams, and your beef chunks stay intact. Win-win. I do this every single time I make beef stew now. It’s a game changer.
Use the Starches You Already Have
Rice, pasta, and even oats are just begging to be your stew’s best friend. Got leftover cooked rice? Toss a spoonful in. It absorbs liquid and releases starch, thickening the broth without any weird taste. Just don’t add a ton, or you’ll end up with rice soup. A few tablespoons is plenty.
What about oatmeal? No, not the breakfast kind with brown sugar. Use plain, rolled oats. Grind them into a powder using a spice grinder or a mortar and pestle (the mortar makes you feel very Iron Age chef). Whisk that oat powder into your stew. It thickens in minutes and adds a subtle, nutty flavor. Your stew will be gluten-free, too, if that matters. Just don’t use instant oatmeal packets with maple flavor. That would be... wrong. Memorable, but wrong.
