Low carb thickener for stew?

[grantgallagher]

Has anyone ever tried using psyllium husk as a thickener for beef stew? If so, can you add to a hot stew or does it behave like cornstarch where you need to mix it with cold water first? Any other suggestions are welcome.

Thanks

[Attjack]

I don't know but would assume a slurry is the way to go.

[MBMorgan]

Arrowroot ... much lower carbs and calories. Normally interchangeable with cornstarch in equal amounts.

[grantgallagher]

Yes, i have read that arrowroot is very useful. I will probably order some as i dont have any. Looking for something i can use since i actually have coconut and almond flour and psyllium husk in the house.

[gcdmd]

Depending on how much you use, I would wonder if it might have the same effect as adding Metamucil or Miralax.

[Spinaker]

I like to use almond flour or psyllium husk. I find that they both work well. I am going to check out arrowroot too, after seeing this.

[Spinaker]

I just add a little at a time until I get the consistency I want. Maybe 1/4 per 5 qt of chili.

[grantgallagher]

So you add directly to cooked product and just stir in? Sounds good!

[Spinaker]

I stir it in as it is being cooked. Then I can gauge if I need to add more or less. grantgallagher

[Potkettleblack]

Don’t need to slurry psyllium.

[grantgallagher]

Perfect. Thank you all

[HouseHomey]

How about taking a couple of cups of the liquid and buzz with tapioca starch or Xanthem Gum? Then add it back.

[EdF]

Those would definitely work (not that Homey needs my affirmation)!

[grantgallagher]

Im wary of xantham gum. I find it very easy to overshoot and end up with an undesirable texture for a gravy or sauce

[Potkettleblack]

I'm with Grant... I've made great things with Xantham, I've made some with just the wrong texture. Tapioca is not a bad idea, but it's also prone to gelling a bit more than you'd like.

[Mr. Bones]

Fantastic reference material above, many thanks to yall!

I always jus use gentle, simmerin heat, an time. Lidless, or cracked lid, dependin on time frame needed...
Adds Zero Carbs.

I do understand we ain't always got time; Life gits busy, an it's always great to know workarounds, clock-cheaters, an efficient, effective ways to expedite finished product, especially with folks waitin to be fed.

[Backroadmeats]

How about some sure-gel.. use it for thicken up my rasperry jam.. no idea on how much to use but just an idea .

[Potkettleblack]

Shame the ThickNThin folks were two LC bumps ago, because they made the best stuff for flour replacements for specific purposes.

[JeffJ]

Depending on the kind of stew...Okra is used as a thickener for cajun and creole cooking. Also, tomato paste is a decent thickener, although probably not enough on its own unless you are looking for a REALLY tomatoey stew - probably not but it could serve as part of a 1-2 punch of thickeners.

[Potkettleblack]

tomato paste can also up the carbs once you get beyond enough to just flavor.

[grantgallagher]

Yup. I ended up using tomato paste and then whisking in psyllium husk. The results are posted kn another thread. The psyllium husk thickened the stew nicely but i think i added a little too much as it started to take on am almost gelatenous texture

[Potkettleblack]

Occupational hazard. Gotta be very judicious with these things and work very slowly.