3 Ways To Thicken Stew - WikiHow

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow How to Thicken Stew PDF download Download Article Co-authored by Ashley Crawford and Danielle Blinka, MA, MPA

Last Updated: June 3, 2025 Approved

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  • Adding Starch
    • |
  • Pureeing Part of the Stew
    • |
  • Boiling Off Excess Liquid
    • |
  • Video
    • |
  • Q&A
    • |
  • Tips
|Show more |Show less ARTICLE VIDEO X

This article was co-authored by Ashley Crawford and by wikiHow staff writer, Danielle Blinka, MA, MPA. Chef Ashley Crawford is a Private Chef and the Founder of A Taste of Chef Ash. Chef Ashley started in the culinary industry when she was 14. She specializes in Creole and Cajun cuisine but has experience in all culinary topics. She has been featured in ESPN and Sports Illustrated for her culinary work with athletes. wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. This article has been viewed 801,949 times.

Stew needs to be thick to have the best flavor and texture, but reaching the right consistency can be difficult. If your stew looks too watery, have no fear! You can thicken it by adding common starches, adding flour, pureeing part of the stew, or boiling away excess liquid. Soon, you’ll be enjoying a delicious, hearty stew!

Steps

Method 1 Method 1 of 3:

Adding Starch

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  1. Step 1 Use cornflour or cornstarch. 1 Use cornflour or cornstarch. Mix a tablespoon (5 grams) of cornflour or cornstarch into 1 tablespoon (15 mL) of water. Stir them together to make a paste, then add the paste to the stew. Stir the stew until the paste is fully mixed. Cook for 2 minutes over medium heat to allow the cornstarch to mix into the soup.[1]
    • Check the consistency of the stew and add more paste if necessary. Remember to cook the soup for 2 more minutes after adding the paste.
    • Arrowroot can be substituted for cornflour or cornstarch. It has a more neutral flavor than cornstarch and can be used at varying temperatures without losing its ability to thicken foods.
  2. Watermark wikiHow to Thicken Stew 2 Sprinkle in breadcrumbs or pieces of bread for a handy fix. Stir the bread into the stew, then give it time to soak in the liquid. Check the consistency after a few minutes. Bread has a mild flavor, so it shouldn't alter the taste of your stew.[2]
    • If your stew is still too watery, add more breadcrumbs or pieces of bread. However, too much can alter the flavor.
    • You can use fresh, dried, or frozen bread crumbs.
    • If you’re using fresh bread, it’s best to choose white bread.
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  3. Step 3 Add mashed potatoes... 3 Add mashed potatoes for a creamier broth. For an easy option, remove potatoes from the stew and mash them. If you like a lot of potatoes in your stew, make a separate pot of mashed potatoes by boiling peeled potatoes, then mashing them. Add a dollop of mashed potatoes back to the stew. Stir the mashed potatoes into the stew, mixing it into the broth. Continue to add potatoes until the broth reaches your desired consistency.[3]
    • Another easy option is to sprinkle dried mashed potato flakes into the stew. Add the flakes in small amounts, stirring and checking the consistency until it reaches the thickness you prefer.
    • Potatoes have a neutral taste and will not significantly alter the flavor of your stew.
  4. Step 4 Stir in a tablespoon (5 grams) of oats into the broth. 4 Stir in a tablespoon (5 grams) of oats into the broth. Wait a few minutes to see how much liquid is soaked up, stirring often. Add more oats if the stew still isn’t thick enough. However, don’t add too much, as it may alter the flavor.
    • Ground quick oats are your best option.
    • How much you can add without altering the flavor will depend on how much stew you are making.
  5. Watermark wikiHow to Thicken Stew 5 Make a roux using flour and butter. Add equal parts butter and flour to a clean saucepan. Heat them over medium or medium-low heat, stirring constantly to prevent burning. Cook the roux for 10 minutes, after which it should have a brownish-red color. Add small amounts of roux to the stew, stirring to combine. Continue to add roux to the stew until you reach your desired consistency.[4]
    • It’s importantly to add the roux gradually to avoid having lumps in your stew.
    • The roux should enhance the flavor of the stew.
    • Vegetable oil can be substituted for the butter, if you prefer.
  6. Watermark wikiHow to Thicken Stew 6 Create a flour paste for an easy option. Mix equal parts flour and water to create a paste. Then, add small dollops of the paste to your stew, stirring until it’s completely mixed. Bring the stew back to a boil so that the flour taste will dissipate.[5]
    • If necessary, add more paste until the stew reaches the thickness you desire.
    • Flour can alter the taste of your stew, so use it sparingly. You may find the taste of the uncooked flour unpleasant.
    • Don’t add too much of the paste to your soup, as the flour could cause lumps. Similarly, you should add it slowly.
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Method 2 Method 2 of 3:

Pureeing Part of the Stew

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  1. Step 1 Scoop out a portion of the stew. 1 Scoop out a portion of the stew. Use a large mixing spoon or ladle to limit the risk that you’ll burn yourself. Start with 1 to 2 cups (0.24 to 0.47 L). You can always puree more if necessary.[6]
    • Although you can puree any part of your stew, root vegetables like carrots and potatoes are easiest.
    • Pureeing is a great option for when you want to maintain the flavor of the soup and aren’t worried about cutting down on solid ingredients.
    • Be careful when handling the stew, as it will be very hot. You could get burned, especially while blending it. Move slowly, and use towels to handle the blender or food processor and its lid.
  2. Watermark wikiHow to Thicken Stew 2 Place the removed portion into a blender or food processor. Carefully pour the stew into the canister, only filling it halfway. Remember that it will quickly heat the canister, so use a towel when handling it.[7]
    • If you want to blend more stew than fits into half of the blender or food processor container, do them in separate batches. Overfilling the canister will make it harder to chop up the solid pieces.
  3. Watermark wikiHow to Thicken Stew 3 Blend the stew until it’s smooth. You may need to turn off the blender or food processor intermittently, stirring to redistribute the solids. Continue blending until the stew is a thick liquid.[8]
    • If your blender has settings, use the puree setting.
  4. Watermark wikiHow to Thicken Stew 4 Add the blended stew back to the pot. Slowly pour it back in to minimize the risk of splashing. Then, stir the stew to properly mix the pureed stew into the broth.[9]
    • If it isn’t thick enough, you can scoop out more solids and repeat the process.
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Method 3 Method 3 of 3:

Boiling Off Excess Liquid

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  1. Watermark wikiHow to Thicken Stew 1 Remove the lid from the stew. You’ll continue cooking the stew without the lid. This allows the steam to escape from the pot, rather than trapping it, which keeps the stew thin and watery.
    • Keep in mind that this will make the flavor of your stew more concentrated, which may make it too strong. For example, it could taste very salty.[10]
  2. Step 2 Bring the stew to a gentle boil on medium-high heat. 2 Bring the stew to a gentle boil on medium-high heat. You want to create a slow boil, so use the lowest setting that allows you to maintain a boil. Watch the stew to make sure that it doesn’t start to burn.[11]
    • Turn down the heat if it starts to boil too much.
  3. Step 3 Stir the soup until it reaches your desired thickness. 3 Stir the soup until it reaches your desired thickness. Use a large plastic or wooden spoon. Constantly stirring will help avoid burning the soup. Additionally, you’ll be able to better monitor the thickness.[12]
    • Stand back from the pot, as the evaporating steam could burn your skin.
  4. Step 4 Remove the stew from the heat once the liquid has boiled down. 4 Remove the stew from the heat once the liquid has boiled down. Turn off your burner and move the pot to a cool part of the stove or a cooling pad. Allow the soup to cool for a few minutes, stirring occasionally.
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Community Q&A

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  • Question Would this work with a cheese sauce? Community Answer Community Answer No. With a homemade cheese sauce, use corn flour. Only use half a teaspoon at a time as a little bit goes a long way! Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 10 Helpful 11
  • Question Should I use plain or self rising flour? Community Answer Community Answer Probably all-purpose. There's no reason for it to rise, so any old flour should do just fine. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 3
  • Question Is it ok to add flour to thicken once it's cooled down? HumanBeing HumanBeing Top Answerer Its not ideal. The flour won't cook; it could turn clumpy and might make your stew not taste so good. The easiest way to cope with a thin stew is to just serve the stewed, solid ingredients and use a little of the liquid as a sauce. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 1 Helpful 6
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Tips

  • Rice, coconut, tapioca, or almond flours can be made into a roux for the gluten-intolerant who can't use wheat flour. Thanks Helpful 6 Not Helpful 1
  • Avoid adding flour straight to the stew. This creates lumps that can ruin the taste of your stew. Thanks Helpful 3 Not Helpful 0
  • If you don’t mind altering your recipe, you can try adding pasta to the stew. For example, elbow pasta, shells, or rigatoni could be added. However, this significantly alters the taste, in most cases. Thanks Helpful 1 Not Helpful 1
Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial Submit Thanks for submitting a tip for review! Advertisement

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References

  1. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/thickening-with-cornstarch-or-flour/
  2. ↑ https://www.allrecipes.com/article/thickening-soups/
  3. ↑ https://www.allrecipes.com/article/thickening-soups/
  4. ↑ https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-chicken-gravy/
  5. ↑ https://www.bbcgoodfood.com/howto/guide/how-thicken-stew
  6. ↑ https://www.allrecipes.com/article/thickening-soups/
  7. ↑ https://www.allrecipes.com/article/thickening-soups/
  8. ↑ https://www.allrecipes.com/article/thickening-soups/
  9. ↑ https://www.allrecipes.com/article/thickening-soups/
More References (3)
  1. ↑ https://www.bbcgoodfood.com/howto/guide/how-thicken-stew
  2. ↑ https://www.bbcgoodfood.com/howto/guide/how-thicken-stew
  3. ↑ https://www.bbcgoodfood.com/howto/guide/how-thicken-stew

About This Article

Ashley Crawford Co-authored by: Ashley Crawford Private Chef This article was co-authored by Ashley Crawford and by wikiHow staff writer, Danielle Blinka, MA, MPA. Chef Ashley Crawford is a Private Chef and the Founder of A Taste of Chef Ash. Chef Ashley started in the culinary industry when she was 14. She specializes in Creole and Cajun cuisine but has experience in all culinary topics. She has been featured in ESPN and Sports Illustrated for her culinary work with athletes. This article has been viewed 801,949 times. 3 votes - 100% Co-authors: 11 Updated: June 3, 2025 Views: 801,949 Categories: Featured Articles | Food Preparation Article SummaryX

One way to thicken stew is by sprinkling bread crumbs into the mixture and stirring them thoroughly into the stew. Let the stew cook for 10-15 more minutes before checking the consistency, then add more bread crumbs as needed until you reach the desired consistency. If you don’t have breadcrumbs, you can substitute with other starches like flour, mashed potatoes, rolled oats, or cornstarch! For tips on boiling off excess liquid to thicken your stew, read on! Did this summary help you?YesNo

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Reader Success Stories

  • Berni Gearty

    Berni Gearty

    Nov 13, 2017

    "I would occasionally use cornflour for thickening chicken dishes, but next time I will substitute arrowroot!"
More reader stories Hide reader stories Share your story

Did this article help you?

Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Ashley Crawford Co-authored by: Ashley Crawford Private Chef Co-authors: 11 Updated: June 3, 2025 Views: 801,949 100% of readers found this article helpful. 3 votes - 100% Click a star to add your vote Berni Gearty

Berni Gearty

Nov 13, 2017

"I would occasionally use cornflour for thickening chicken dishes, but next time I will substitute arrowroot!" Anonymous

Anonymous

Jun 10, 2017

"Someone mentioned that adding flour directly into the strew was a bad idea. I used a roux, and that helped." Anonymous

Anonymous

Dec 19, 2016

"Votes of cooking down and adding flour worked quite well, thank you for the tips." Anonymous

Anonymous

Nov 12, 2017

"The flour works. Adding more potatoes adds more to the stew as well." James Stumpff

James Stumpff

Aug 30, 2017

"I added a little instant mashed potato, it helps a lot." Share yours! More success stories Hide success stories

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