How to Thicken Your Crockpot Beef Stew

Beef stew is a classic comfort food that warms you up on chilly nights. The tender, melt-in-your-mouth beef and carrots, potatoes, and onions simmered in a rich, savory broth is so satisfying. But sometimes crockpot beef stews can turn out too thin and watery. A properly thickened stew should coat the back of a spoon and have a velvety texture. Don’t worry – with a few simple tricks, you can transform a thin, watery crockpot beef stew into a luscious, mouthwatering dish.

Why Crockpot Stews Tend to be Thin

Crockpots cook foods long and slow by trapping steam inside the cooker. This moist environment is great for producing fall-apart tender meats and vegetables. However, all that trapped steam means there is no evaporation occurring. Evaporation helps thicken stews by reducing the liquid content. So crockpot stews often turn out thinner than stovetop versions.

Another factor is that crockpots typically use cheaper, leaner cuts of meat with less fat and collagen. Fat and collagen melt into the cooking liquid, thickening and enriching the broth. Leaner meats result in a thinner broth.

Don’t ditch the crockpot yet though! With a few simple tricks, you can easily achieve the perfect stew thickness.

Tips for Thickening Crockpot Beef Stew

1. Leave the Lid Cracked Open

Cracking the lid open allows moisture to escape, resulting in reduced liquid content. Propping the lid open with skewers or chopsticks for the last hour or two of cooking is an easy fix. This allows the broth to reduce and thicken naturally without overcooking the ingredients.

2. Skim the Fat

As the stew cooks, fat will rise to the top. Removing this fat will help the stew reduce down. Use a spoon to skim off and discard the layer of fat. Do this a couple of times throughout cooking.

3. Add Potato Flakes

Potato flakes, also called instant mashed potatoes, make an excellent thickener. They add body to the stew and give it a velvety texture. Stir in 1-2 tablespoons potato flakes in the last 30 minutes of cooking. Add more if needed, 1 tablespoon at a time, until the stew reaches the desired consistency.

4. Mash Some Potatoes

Mashing some of the potatoes right in the stew helps thicken it too. Use a potato masher or fork to lightly mash about a quarter of the potatoes. The starch released will help bind the liquid.

5. Sprinkle in Flour

For a classic thickener, sprinkle in a bit of flour and stir well. Use 1-2 tablespoons of all-purpose flour or cornstarch. Mix it with a little water first to prevent clumping. Stir it in during the last 30 minutes of cook time so it has time to thicken the liquid.

6. Purée Some Vegetables

Mashing or puréeing some of the cooked vegetables releases starch and thickens the stew. Use an immersion blender or carefully transfer 2-3 cups of the stew to a countertop blender. Purée until smooth then return to the crockpot.

7. Add Cream or Milk

Stirring in some heavy cream, half and half, or whole milk enriches the broth for a creamy thickness. Avoid non-fat and low-fat dairy options as they won’t thicken as well. Stir in 1/4 to 1/2 cup near the end of cooking.

8. Mix in a Slurry

A slurry is a starch mixed with liquid that can thicken sauces and stews. Mix 2 tablespoons cornstarch or arrowroot powder with 2 tablespoons cold water in a small bowl until smooth. Stir the slurry into the simmering stew during the last 20-30 minutes of cooking.

9. Sprinkle in Arrowroot Powder

Arrowroot is an excellent natural thickener. It creates a glossy, velvety texture. Mix 1-2 tablespoons arrowroot powder with a little cold water to form a paste. Stir into the stew at the end of cooking until thickened.

10. Add Tomato Paste

Tomato paste adds rich umami flavor and natural thickness. Stir in 1-2 tablespoons of tomato paste during the last hour of cooking. Add more to reach the desired consistency.

Tips for Making the Perfect Thick & Hearty Crockpot Beef Stew

• Choose well-marbled beef chuck roast or stew meat for best results. Trim off excess fat before cooking.

• Cut the beef and vegetables into uniform 1-2 inch pieces so they cook evenly.

• Sauté the beef and vegetables in batches over high heat before adding to crockpot for deeper flavor.

• Add umami boosters like tomato paste, Worcestershire sauce, red wine, and mushrooms.

• Use broth, beer, or red wine for the braising liquid. Water results in a thin, flavorless broth.

• Add potatoes and carrots during the last 1-2 hours so they don’t overcook.

• Season well with salt, pepper and herbs like thyme, rosemary, and bay leaves.

• Let the stew rest for 10-15 minutes before serving so the liquids can thicken.

• Garnish bowls of stew with parsley, sour cream, or cheese for extra richness.

• Refrigerate leftovers for up to 4 days or freeze for later. The flavors improve over time.

With these handy tips, you can transform any thin, watery crockpot beef stew into a rich, luscious, restaurant-quality dish. Adjust the thickness to your personal preference using flour, tomato paste, mashed vegetables, or last minute dairy additions. Soon your family will be begging for second helpings of your incredible thick and hearty beef stew!