In article >,
Becca > wrote:

> When I make stew, I dredge the meat in flour before I brown it. This
> makes the stew nice and thick. How do you thicken yours?

I brown the plain meat in a tablespoon or two of hot oil right at the
start. Near the completion of the stew, I add flour/water slurry to
thicken and adjust seasoning if I have to. I generally don't have to.
Since it's more difficult to add the slurry to a bunch of meat and
vegetables as you've seen in the photos in the thread, it's convenient
for me to remove them or most of them with a slotted spoon while I'm
thickening the broth and add them back. That's not necessary though.

leo