How do I make my stews thicken?

How do I make my stews thicken?

I'm sick of eating lumpy soup

be less of a retard.

might help if you weren't a retard

Roux, and you will never rue the day you made stew.

When I make stew and everything is good and cooked, I take out all the veggies/meat and then reduce down the broth until it's nice and thick.
Then I put everything back together.
Voila! Thicc stew

Put some extra potatoes in there, then when they're cooked, take them out, blend them until smooth, then mix them in.

Or you could just use some instant mashed potato flakes.

add jizz

Reduction. Heavy roux, beurre manie and the other shit aren't used by good chefs anymore.

THICC

I had a really bad hangover earlier this week and what I threw up looked an awful lot like this...

>add a teaspoon of flour or corn starch to a cup of water
>get rid of lumps
>add to soup
>stir

google it

Reduce or use your chicken to make a gumbo with thick gravy and sausage.

Add a half a cup of barley and simmer for an hour

Either reduce or add starches.

Cmon nigger, like food 101 here.

Keep it on the heat for longer, the extra water will evaporate leaving you with thicker stew.

Reduction, roux, gelatin, or choice of meat (which is still gelatin.) Reduction or natural gelatin from meat works the best for flavor and consistency in my opinion. Using a roux or a little powder/sheet gelatin is "cheating" a bit but it will do the job.

I add a flour slurry.

or try being less retarded, like read a book or do a crossword puzzle u mook.

level your table

Xanthan

jesus user just add the flour just before adding liquids

just adding raw flour should always be the last resort