Hi Alto,

I have learned not to be too afraid of flour - or gravox. When I make a stew or casserole I use about two tablespoons of flour, shake the meat in that and brown it in the crockpot before later adding my beef (or chicken, depending) stock, seasonings and veggies. The two tbsps spead out between two main meals and some leftovers really doesn't add up to much. And it gives you the thickening that you need.