How to Thicken Crockpot Beef Stew – A Detailed Guide

Beef stew is a hearty, comforting meal perfect for cold winter nights. The rich, flavorful broth soaking into soft chunks of beef, potatoes and vegetables is so satisfying. But sometimes that delicious stew broth can turn out thinner than you’d like.

Don’t despair if your crockpot beef stew is too thin! There are several easy methods you can use to thicken up the broth to the perfect consistency In this detailed guide, I’ll walk through the best techniques for thickening beef stew made in the crockpot

Why Beef Stew Can Turn Out Watery in the Crockpot

Before jumping into solutions, let’s look at some reasons beef stew can end up thinner than desired when made in the slow cooker:

• Not enough evaporation – Unlike stovetop cooking, a crockpot traps steam inside, leading to less concentration and reduction of liquids.

• Too much initial liquid – It’s easy to add too much broth, wine or water at the beginning.

• Ingredients release liquid – As meats, vegetables and starches cook, they naturally release water and juices.

• Fat melts into the broth – The long cook time allows fat from the meat to melt thinning the broth.

• Acidic ingredients – Things like tomatoes and wine keep the broth loose.

Now let’s look at some simple tricks to counteract these effects for a nicely thickened beef stew!

Use a Slurry to Thicken Beef Stew in the Crockpot

The easiest and quickest trick is to use a slurry to thicken up the beef stew about 30 minutes before serving.

A slurry is a mixture of equal parts flour and cold water whisked together into a smooth, lump-free paste. It acts as a thickening agent when stirred into hot liquids like stew broth.

For a typical 6 quart crockpot of beef stew, try 2 tablespoons each of flour and water. The slurry quickly incorporates into the broth, gently simmer for 15-30 minutes, then season your stew again if needed.

Cornstarch can be used instead of flour if you want to avoid any gluten or cloudiness in the broth.

Cook Stew with Lid Off

Cracking the lid of the crockpot open for the last hour of cooking allows moisture to evaporate from the stew, naturally reducing and thickening the broth.

You don’t need to remove the lid fully, simply prop it open a little with a wooden spoon handle or chopstick. This allows steam to escape while maintaining some heat.

Just keep an eye on it, as broth can reduce too much if left open too long.

Add Starchy Vegetables

Potatoes and root vegetables like carrots, parsnips and celery root work double duty, adding flavor and naturally thickening beef stew.

As these starchy plants simmer for hours, their starches, fibers and pectins break down and dissolve into the surrounding liquid, increasing the viscosity.

Leave some bigger chunks in addition to pieces that will fully dissolve into the broth for the perfect thick and chunky beef stew.

Use Bread, Crackers or Oats

Using bread, oyster crackers or oats to thicken beef stew adds homey, comforting flavors.

Simply add a handful of crushed crackers, a few slices of bread torn into pieces, or 1/4 cup quick cooking oats in the last 30 minutes of cooking.

As they simmer, the starches are released into the broth while the ingredients break down, absorbing liquid.

Thicken as You Build Flavor

When layering flavors into the crockpot, start with broth or water on the lower end – around 4 cups for a 6 quart slow cooker full of meat and veggies.

As the stew simmers, you can gradually add more liquid if needed but you can’t take it out. Keep tasting and seasoning, adding small amounts of broth, wine, tomato paste or cream to build flavor.

This allows you to better control the final thickness of the stew.

Let Stew Cook Down

For a thicker stew, resist the urge to dig in right when the timer goes off. Instead, switch the crockpot to warm mode and let it sit with the lid on for an hour or more.

This allows the stew to continue gently simmering so liquid can reduce down and the broth can thicken up.

Just give it a good stir before serving so the bottom doesn’t scorch.

Add Some Cream or Cream Cheese

For an extra creamy beef stew, stir in some heavy cream, half and half or even cream cheese during the last 30 minutes of cooking.

The rich dairy contributes fat which emulsifies into the broth, creating a thicker consistency and luscious texture.

Start with 1/4 cup cream or 2 ounces cream cheese and add more to your desired thickness.

Spoon on Instant Mashed Potatoes

For an easy shortcut, stir in instant mashed potato flakes or granules until the broth reaches your perfect consistency.

They quickly thicken up the stew as the potato starch dissolves into the hot liquid. Mix just a tablespoon at a time to gradually achieve the thickness you want.

Plus this adds fun flecks of potato flavor!

Mix in a Beurre Manié

Similar to a slurry, a beurre manié is another handy thickening trick for beef stew. Simply mash together equal parts softened butter and flour until well blended.

When ready to thicken, scoop rounded teaspoon amounts of the butter-flour paste and stir into the hot stew. About 2-4 teaspoons should thicken up an average crockpot of beef stew.

The butter adds richness while the flour works to thicken up the broth into a hearty stew consistency.

Let Some Stew Liquid Reduce on Stovetop

For ultimate control, ladle about 2 cups of the finished beef stew broth into a saucepan and let it simmer on the stovetop for 10-15 minutes.

Keep a close eye on it, letting the liquid reduce down by about half so it concentrates into a thicker consistency.

Whisk the reduced stew liquid back into the crockpot and stir everything together. This allows precise control over the final thickness of the stew.

Best Thickening Tips for Beef Stew

• Add slurry, potatoes or reduce stew at end to avoid over-thickening.

• Use dried parsley, thyme, salt and pepper to season, not extra liquid.

• Start with less broth then gradually add more as needed.

• Simmer with lid cracked open or cook on low longer to reduce liquid.

• Stir often if thickening on stovetop so bottom doesn’t burn.