When I eat stews, gravy and soups, mine turns to a very thin liquid. No one else I know of has this problem.

hi, when i make stew, i sear the meat first like most but i shake the meat in flour first.i do this with my meatballs too.chicken livers etc. anything you want to be with gravy.i also add a good gravy mix so it will always stay thick and rich.i dont have a problem w/ watery stuff.(yet).when i make my soup i sometimes want a liquid clear broth for adding orzo pasta, but when i make chicken soup from lets say last nights chicken, i add the gravy from the last dish too. it makes it tasty with more body ,but does't make it so thick you cant call it soup.