Thickening a stew in a crock-pot is a simple process that can be achieved using various common ingredients. Here are some methods you can use:
Flour or Cornstarch Slurry: Mix 1 to 2 tablespoons of all-purpose flour or cornstarch with an equal amount of cold water or broth. Stir until there are no lumps, and then add the slurry to the crock-pot stew. Mix well and let the stew continue to cook for 30 minutes to an hour on high heat. This will help thicken the stew as the flour or cornstarch cooks and binds with the liquid.
Mashed Potatoes: Take a ladleful or two of the stew liquid, along with some cooked potatoes from the crock-pot, and mash them together until smooth. Return the mashed mixture to the stew and stir well. The natural starch in the potatoes will help thicken the stew.
Cook without the Lid: If you find that your stew is too watery, you can remove the lid of the crock-pot and continue cooking on high for the last hour or so. This will allow some of the liquid to evaporate and result in a thicker consistency.
Beurre Manié: Mix equal parts softened butter and all-purpose flour to form a paste. Add small pieces of this paste to the stew, stirring well after each addition until it melts and thickens the stew.
Puree Vegetables: Take some of the cooked vegetables from the stew and blend them until smooth. Return the pureed mixture to the crock-pot, and it will help thicken the stew while adding a rich flavor.
Remember to let the stew continue cooking for some time after adding the thickening agent to allow the flavors to meld and the consistency to adjust properly. If you are still not satisfied with the thickness, you can repeat the thickening process as needed. Additionally, be cautious with the amount of thickening agent you add, as too much can result in an overly thick and pasty stew. Start with small amounts and gradually add more as needed.