Thickening Meat Stews

Most meat stews contain aromatic vegetables—usually carrots, onions, and garlic—which are used to flavor the marinade and are eventually cooked along with the meat. In homemade versions, the aromatic vegetables are left in the stew when it is served. In more formal settings, the stewed meat, poultry, or fish is sorted out, and the aromatic vegetables are discarded and replaced with more “presentable” vegetables that have often been turned and cooked separately. The braising liquid is then usually reduced and thickened with beurre manié or cream and egg yolks (for a blanquette).