Q&A for How to Thicken Beef Stew

Choose a root starch if you are going to thicken the stew at the end of cooking, and a grain starch if you are just starting to cook the stew. Grain starches include wheat and white flour and cornstarch. Root starches include potato starch, arrowroot, and tapioca.

Yes. Some people add the thickener at the beginning of cooking and some at the end. However, some experts believe that adding the roux at the beginning is a better idea or the floury taste may be more pronounced.

Yes. It's also sometimes called maize starch.

Yes, heat margarine (or another fat) in a pan and whisk in flour until you have a nice paste. Stir it into your stew to thicken it.

To thicken, you should uncover the pot. The steam that comes out is water evaporating and so liquids get less watery when the pot is not covered. Covering the pot keeps the steam and water in.