Low-carb stew thickener?

[AnnaRaven]

Okay - so for tomorrow, DH has requested stew. Except all the recipes I see, call for flour or corn starch as a thickener.

What do you use for thickening stews that isn't flour or corn based? For example, can you use, say, almond flour to thicken a stew? Or what?

 

[Bubblingbrooks]

Egg Yolk works well. Add it the same way you would for Pots De Creme.

 

[AnnaRaven]

Um, never made pots de creme. Are you talking about tempering the eggs before adding them?

 

[Bubblingbrooks]

Um, never made pots de creme. Are you talking about tempering the eggs before adding them?

When the stew is hot and ready to be thickened, pour a thin stream of yolk as you whisk briskly.

I think I remember Abi saying that the Almond four was awful as a thickener.

 

[abifae]

But pumpkin is wonderful!!!

Yes to egg yolks. I temper mine first (add a bit of broth and then beat it together and then drizzle into the soup).

Cream cheese

 

[AnnaRaven]

But pumpkin is wonderful!!!

Yes to egg yolks. I temper mine first (add a bit of broth and then beat it together and then drizzle into the soup).

Cream cheese

DH doesn't like pumpkin (or other squash). We don't own cream cheese - how does greek yogurt work?

I may dust the beef chunks in almond flour before I brown them, then finish with eggyolks (we have them from our own chickens). Or does the almond flour cause problems when used that way?

 

[abifae]

Almond flour is fine that way. I love the taste and texture of frying it. I just don't like it watered down in soup in the hope of thickening. I don't know if it would get weird and water logged browning meat in it and then souping it. *thoughtful*



Greek yogurt would I bet. Because it is strained and thick.

 

[moolie]

Late to the party, but mashing some of the potatoes in chowder helps thicken it, so I'm sure this would work for stew as well.

 

[Neko-chan]

...

 

[Wannabefree]

Wonder if okra would be good in it...that "okra glue" sure thickens my soups