Sport non starchy thickener question

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leckbass

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Anyone have recommendations for a non starchy thickener to use in stews or sauces?

For instance, if i make a beef stew with carrots onions and celery (no potatoes) how can i make thicker without adding potatoe starch or flour?

Same thing with stirfry, if i make a sauce to coat my stirfry, i want something a little thicker than just soy sauce, but i dont want to use cornstartch to thicken it.

Any suggestions are apprecited
 
Thats a hard one- not sure if I know (am not a cook) but could try:

Dairy: cream or cheese.
Eggs: beat first of just add the egg white.
Sugar: mix in and then boil off the excess fluid.
Gluten free flour (if its the gluten your trying to escape)
Swede puree,
Butternut Squash puree,
or Carrot pureed.
 
Mashed culiflower can be used a substitute for potaotes in a lot of recipies.

Some liquids will become thicked if simmered for a long period of time as the water boils off.
 
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