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With winter weather still approaching a stew was in order and this surely hit the spot.


Do you use flour or cornstarch to thicken this? How much?

Traditionally, my grandmother did not thicken the stew. If you would like to thicken it, you can use any thickening agent you prefer. Start with a slurry and then whisk it into the boiling broth. The heat it was activated the thickening. Generally, I start with 2 tablespoons mixed with water until it’s a loose slurry.