Thickening Brunswick Stew: A Hearty And Flavorful Guide

Brunswick stew is a tasty Southern dish that includes beans, vegetables, and meat in a tomato sauce. There are several ways to thicken Brunswick stew, including adding cornstarch, simmering the stew over high heat, and using flour. Cornstarch can be mixed with water to create a slurry, which can then be added to the stew and stirred until it thickens. Simmering the stew over high heat will help the liquid evaporate, making the stew thicker. Flour can also be used to thicken Brunswick stew, either by making a slurry with cold water or by combining it with butter to form a paste called a beurre manie.

Cornstarch and water

Cornstarch is a great way to thicken your Brunswick stew. It is flavourless, won't cloud the liquid and is gluten-free. One tablespoon of cornstarch per cup of liquid will give you a medium-thick stew that's not overly viscous.

To thicken your Brunswick stew with cornstarch, first, make a slurry by mixing equal parts cornstarch and water in a small bowl. Use either cold or warm water and whisk thoroughly to combine. You can also use cornflour or cornstarch to make a paste, which you then add to the stew, stirring until fully mixed.

Next, pour the slurry into the stew while it is simmering. Keep whisking as you bring the stew to a full boil. It is important to boil the stew for at least a minute to ensure the cornstarch is activated and does not lose its thickening properties. Keep whisking constantly to avoid scorching.

Check the consistency of your Brunswick stew and add more of the cornstarch slurry if necessary. Remember to cook the stew for another two minutes after adding more of the slurry.

If you are making your Brunswick stew in a slow cooker, you can still use cornstarch to thicken it. However, you will need to prop the lid open slightly with a wooden spoon or chopstick to allow some of the liquid to evaporate.

Simmering over high heat

If your Brunswick stew is too watery, you can thicken it by simmering it over high heat for about five minutes, stirring intermittently. This will help the excess liquid evaporate, making the stew thicker.

However, this method may not be the best option if you are in a hurry, as it can take longer than other methods. It also might not be suitable if your stew includes ingredients that are prone to overcooking.

If you want to speed up the thickening process, you can try one of the following methods:

• Make a slurry by mixing equal parts flour and cold water, or cornstarch and water, and whisking until smooth. Add the slurry to your stew, stirring constantly to prevent lumps, and then bring the stew to a boil for a few minutes.
• Make a beurre manié by mixing equal parts flour and butter to form a paste. Stir this into your stew and let it cook for a few minutes to activate and thicken the liquid.
• Toss your meat pieces in flour before browning. The flour will help to thicken the stew as it cooks.

Flour and water

How Much Flour and Water to Use

The general rule is to use 1 1/2 teaspoons of flour to thicken one cup of liquid. Going beyond this ratio can make your stew too gelatinous. For the water, use cold water, and enough to create a slurry with your flour. This is typically around equal parts flour and water.

How to Make a Slurry

To make a slurry, whisk together flour and cold water until you have a smooth mixture. It's important to thoroughly mix the water and flour to prevent lumps. You can also use hot liquid from your stew instead of cold water to make a hot flour slurry.

Adding the Slurry to Your Stew

Once your slurry is ready, stir it into your stew while it's simmering. Keep stirring constantly to avoid lumps. Then, bring your stew to a boil and continue cooking for a few minutes. This will cook out the flour taste and allow the starch to swell, thickening your stew.

Tips

• If you're searing meat for your stew, you can coat the meat lightly and evenly with flour before searing. This will help thicken your stew and give your meat a nice crust.
• Be careful not to add dry flour directly to your stew, as it will clump. Always mix it with water or another liquid first.
• If you're using a slow cooker, add the slurry towards the end of the cooking process, as it may take longer to thicken.

Pureeing vegetables

First, use a large mixing spoon or ladle to scoop out 1 to 2 cups of the stew. Root vegetables like carrots and potatoes are the easiest to puree. However, you can puree any part of the stew.

Next, place the removed portion into a blender or food processor. Be careful not to overfill the canister, as this will make it harder to chop up the solid pieces. Pour the stew into the canister, filling it only halfway. Remember to use a towel when handling the canister, as the stew will quickly heat it up.

Then, blend the stew until it’s smooth. You may need to turn off the blender or food processor intermittently and stir to redistribute the solids. Continue blending until the stew is a thick liquid. If your blender has settings, use the puree setting.

Finally, slowly pour the blended stew back into the pot and stir it into the rest of the stew. If the stew isn't thick enough, you can always scoop out and puree more.

Boiling off excess liquid

Step 1: Remove the Lid

Take the lid off the pot. This will allow the steam to escape rather than being trapped, which would keep the stew thin and watery.

Step 2: Bring the Stew to a Gentle Boil

Turn the heat up to medium-high. You want to create a slow, gentle boil, so use the lowest setting that maintains a boil. Keep an eye on the stew to make sure it doesn't burn.

Step 3: Stir the Stew

Use a large plastic or wooden spoon to stir the stew constantly. This will help to avoid burning the stew and allow you to monitor the consistency. Remember to stand back from the pot, as the steam can burn your skin.

Step 4: Continue Boiling Until Desired Thickness

Keep the stew boiling until it reaches your desired thickness. Depending on how much liquid is in the pot, this could take 20 to 30 minutes.

Step 5: Remove from Heat

Once the stew has reached your desired consistency, turn off the heat and move the pot to a cool part of the stove or a heat-resistant surface. Let the stew cool for a few minutes, stirring occasionally.

Tips:

• Be aware that boiling off excess liquid will result in a more concentrated flavour, which may be too strong. For example, your stew could end up tasting very salty.
• If you are using a slow cooker, you can prop the lid open slightly using skewers or chopsticks to allow moisture to escape and thicken the stew without extending the cooking time.

Frequently asked questions