How do I thicken left over stew for pasties?

[roundtower]

I have left over beef & veg stew and some shortcrust pastry.

I'm thinking of doing pasties but the gravy is very thin.

Anyone know the best way to thicken it? I don't have cornflour in the house but have flour.

Thanks

[MrSlant]

Make a roux and slowly mix it in to one bit of the gravy then increase the area. I have done this before in a wide shallow pan and tilted it down so I was just starting with a little bit in the top of the pan IYSWIM, it worked really well. I await someone coming to tell me I could just have dolloped the lot in the middle and it would have worked just the same! (I was enjoying watching it thicken you see, so I just did little bits at a time, I get my fun where I can nowadays!)

I made the roux by heating up plain flour and butter together btw.

[CarpeJugulum]

Plain flour mixed with a little water should do it.

Add gradually and stir well (if possible without the meat in) and then cook for a bit to cook out the flour.

[MrSlant]

A roux

Sounds delicious by the way.

[roundtower]

Think I'll try a roux then. Thanks

I did coat the meat in flour before browning but it never seems to thicken much for me.

I might try blending some of the stew without the meat too and adding it back in.

[MrSlant]

You need the fat/flour combo to thicken stuff, I've given up coating my meat because we have it so lean nowadays there's no point although bisto works pretty well too

[snoworneahva]

Can you try slow cooking your stew a bit longer? You could add some potatoes.