Quick answer: Simmer the stew uncovered to reduce and concentrate it, or thicken it fast with a cornflour slurry (1 tbsp cornflour to 2 tbsp cold water). For a richer finish, stir in beurre manié (equal butter and flour mashed together), mash some of the cooked vegetables into the liquid, or add lentils or pearl barley.
A good stew should coat the back of a spoon, not sit like soup. If yours is thin, it usually just needs reducing — but when you’re short on time or want extra body, there are several dependable ways to thicken it without dulling the flavour.
Simmer it down (no extra ingredients)
The simplest fix: take the lid off, turn up the heat a little and let it simmer. As the liquid evaporates the stew thickens and the flavour deepens. Give it 15–20 minutes and stir occasionally. This is ideal when you have time and don’t want to change the taste.
Cornflour slurry (fastest)
Mix 1 tablespoon of cornflour with 2 tablespoons of cold water into a smooth paste, stir it into the simmering stew, and cook for a couple of minutes until thickened. Add more if needed, a little at a time. Always mix with cold water first to avoid lumps.
Beurre manié or a flour paste (rich and glossy)
Mash together equal amounts of soft butter and plain flour into a paste, then whisk small pieces into the simmering stew. It thickens as it melts and adds a lovely sheen and richness — a classic trick for beef stews and casseroles. Simmer for a few minutes to cook out the raw flour.
Mash some of the stew itself
For veg-heavy or root-vegetable stews, lift out a ladleful of the softest vegetables (potato, carrot, swede), mash or blend them, and stir them back in. It thickens naturally with no added starch and keeps everything tasting of the stew.
Add something starchy early
If you’re still cooking, stir in red lentils, pearl barley or a diced potato near the start. They release starch as they soften and thicken the whole pot — great for hearty, rustic stews.
Prevent a thin stew next time
- Toss the meat in seasoned flour before browning — it thickens the liquid as it cooks.
- Brown everything well at the start so flavour doesn’t rely on lots of liquid.
- Go easy on the stock — add enough to just cover, and top up only if needed.