Can I thicken a stew once its already cooked?

[tracyk]

I have really watery but tasty sauce. I don't want to cook the meat any longer - can I drain some the sauce out and thicken with flour and add it back in - or is there an easier way?

do you have any cornflour? blend with a little water and stir into the sauce, then cook for a couple of minutes

or you could take the meat out and boil the sauce rapidly to reduce it

You could take the chicken out and boil the sauce to reduce it ,that would be quick.

If you have cornflour you can slake a teaspoon of that with a tablespoon of water and add that (with the chicken still in) . Dont use normal flour though

Hey Tracyk

I'd mix a little cornflour with COLD water and then stir that through. Will thicken as you heat it.

HTH

oh no I don't have any cornflour!

I put in a little cous cous before now and it worked great... (as I too do not have cornflour in the larder)...

If you don't have cornflour, you can also mix normal flour with melted butter and thin down with some of the sauce before stirring into your stew - like a roux/bechemel sauce...