Roux, quite simply, is fat + starch. In making beef stew, after you brown the beef, the fat that’s collected in the bottom of the pan should be used as a roux base — add some flour, cook, and add to your stew, for a very flavorful thickener. It also has a lot of other uses, even in a simple kitchen like mine — I use it to thicken casseroles before baking, and to add thickness to sauces and gravies.
Bechamel, or white sauce, is another utilization of roux — using dairy it is possible to make a thickened cream sauce which goes especially well with veggies and casseroles.
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