Thickened stews and gravies
Thickened stews and gravies are hearty, savory dishes where a flavorful broth is intentionally thickened with ingredients like flour, cornstarch, or pureed vegetables to create a rich, coating consistency. They typically feature slow-cooked meat (like beef, chicken, or pork) and root vegetables such as potatoes, carrots, and onions, simmered together. While found worldwide, this style of cooking is a cornerstone of comfort food in many Western cuisines, particularly British, American, and European.
🍽️ Nutrition at a glance
This dish is generally a balanced source of protein and carbohydrates, with its fat content varying significantly based on the cut of meat and amount of fat used in cooking. It provides key nutrients like iron, zinc, and potassium from the meat and vegetables, with a typical serving containing roughly 300-500 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 25 g |
| Carbs | 30 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Potassium | 600 mg |
| Zinc | 5 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 6 mg |
| Phosphorus | 250 mg |
| Selenium | 18 mcg |
| Vitamin C | 15 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The technique of thickening with a 'roux' (cooked flour and fat) or a 'slurry' (cornstarch and water) is a fundamental culinary skill that transforms a simple soup into a satisfying stew. Nutritionally, the slow cooking process helps break down tough connective tissues in meat, making minerals more bioavailable.
