How do I thicken up my crock pot beef stew/soup?

Any Betty Crocker's up?

You can try guar gum.  

I know this word from crosswords but I've never owned any.

I'm kinda the un-betty.

Are you looking for totally carb free? I don't know that, lol. But generally speaking, mix a tablespoon of corn starch and 2 tbsp of water. 30 minutes before you want to eat, throw that in and turn the heat up to high. Also, in a pinch, you can sprinkle some instant mashed potato flakes in there and stir it up. I generally consider potato flakes against God, but I keep them around for just that purpose. :)

You can take some of the liquid from the crock pot and place in a skillet. On a medium heat slowly add 3 Tbsp of flour that has been mixed wit 1/3 c cold water. As mixture thickens stir frequently and add cold water as you stir until desired consistency. You may season as you like. After gravy made you can return to crockpot.

Thanks to all the Bettys!

I think I'm going with the cornstarch.

Just realize you can have a little bit to keep the meat from being dry but you cant "drink" and eat at the same time or it will slide through. Protein first!

Ceci

Yup. That is the reason.

Elmer's Glue?

The advertising industry does it to some foods to make them look best on camera.

But I think the taste is not a good as kindergarten paste?

ground up chia seeds, arrowroot, kudzu root, xanthan gum...

I often strain a lot of liquids. I up veggies like chopped celery parsnips that falls apart and are natural thickeners..