>>21590044
depends how one thickens the stew. starch isn't so good, flour slurry is terrible, put properly toasted flour made into a brown roux is the lord's gravy.

I generally make mine medium thick because the leftovers get progressively thiccer and I enjoy this process of refinement

I recently tried my beef stu recipe with allbief meatballs. Wasn't quite as sumptuous as tender beef chuck but was pretty good