sparklintan Posted April 24, 2014 Share Posted April 24, 2014 Hi all... I have a beef stew recipe that I love to make that is meat, veggies, spices, and a cup of flour to make it thick. Obviously the flour will be out this time around, but I was wondering what people use for a thickening agent? Is there anything that does the trick?? Thanks! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 24, 2014 Moderators Share Posted April 24, 2014 coconut flour, arrowroot, almond flour, tapioca starch... take your pick. Personally, I don't thicken stews. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted April 24, 2014 Whole30 Certified Coach Share Posted April 24, 2014 You can just cook it down more too. I've been doing my favorite beef stew in the oven (I use my Dutch oven) and I let it go until almost all the liquid evaporates. Love it this way. Link to comment Share on other sites More sharing options...
laurobnat Posted April 24, 2014 Share Posted April 24, 2014 What about unflavored gelatin? Great Lakes makes kosher unflavored gelatin that is from grass-fed raised animals. I have used it to thicken sauces and soups. Link to comment Share on other sites More sharing options...
sparklintan Posted April 25, 2014 Author Share Posted April 25, 2014 Thanks everyone for the suggestions! I will look into those! Link to comment Share on other sites More sharing options...
Bet Posted April 25, 2014 Share Posted April 25, 2014 I like potato starch. I use it to coat the meat before I brown it and it then adds some thickness to the stew. Link to comment Share on other sites More sharing options...
GFChris Posted April 25, 2014 Share Posted April 25, 2014 I like potato starch. I use it to coat the meat before I brown it and it then adds some thickness to the stew. Sorry, potato starch is not Whole30 compliant. Link to comment Share on other sites More sharing options...
healthyAbby Posted April 26, 2014 Share Posted April 26, 2014 What about putting a sweet potato or two in the stew? Unfortunately every time I make a stew with sweet potato in it, the sweet potato just kind of melts into it, and makes it thick. It adds a really nice flavor though. Link to comment Share on other sites More sharing options...
snowflower Posted April 26, 2014 Share Posted April 26, 2014 I'd just leave it thin and serve it with zoodles or cauliflower rice to soak up some of the broth. Link to comment Share on other sites More sharing options...
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