What to use for levening agent (sp?)

[Doug Emerson]

My wife and I are attempting to go paleo or at least "more paleo" I was making a beef stew the other day and the recipe called for dredging the meat in flour.

What do you guys use instead of flour for this?

Thanks in advance.

[Jay Cohen]

Almond flour if you feel the need, or just leave out the flour stage.

[Xuan Mai Ho]

For stews, I tend to leave out the flour.

For a "thicker" consistency stew, I use a technique that I learned from my Puerto Rican husband:

Add a wedge of diced "pumpkin" or calabasita. Alternatively, you can add maybe 1/4-1/2 diced sweet potato. As the stew simmers, the potato / calabasita will cook down and blend into the stew. If you're making a larger pot of stew, 1/2 a potato won't make that much of a difference carb wise.

[Scott Kustes]

Kuzu or arrowroot work also.

[Garrett Smith]

Almond meal, guar gum.

I can't remember the name of the seaweed-based thickener right now, but I'll use that too.

[Xuan Mai Ho]

Originally Posted by Garrett Smith

I can't remember the name of the seaweed-based thickener right now, but I'll use that too.

Agar-Agar.

[Emily Mattes]

Xanthan gum does the trick, though it's expensive as hell.

(Also, I think you mean "thickening agent"--leavening agents work to make baked goods rise)

[Doug Emerson]

Thanks for all the replies! This gives me some ideas for next time!

Cheers,

Doug

[Scott Hanson]

For stew, I remove the meat and large pieces of vegetables and reduce the liquid by boiling it down until desired thickness. Also, try pureeing well-cooked carrots, onions, celery, etc. that are in the stew using a stick blender.