I don't love thick, gravy-like stew so this recipe will make a stew with a more soup-like liquid to it. If you prefer a thicker stew you can whisk together 2-3 tablespoons of cornstarch or arrowroot with 2-3 tablespoons cold water to make a slurry, then stir this in during the last 30 minutes of cooking to help thicken the sauce into more of a gravy. Also, if you use russet potatoes and let them break down by cooking them longer, that will also thicken the beef stew.