How does one make a thick soup, like Campbell's Chunky brand beef stew?
I have already tried flour*, but it didn't work the way I was hoping. I'm cooking home-made beef bone brothers based stews.
* I added a whole cup and a half of flour slurry to about 2.5 gallons of stew, but it didn't have the thickness I was looking for. It also made the soup (borsch) look like greenish sewage water when it shpuld have just made it pink if anything