How to Make Beef Broth Slurry for Perfectly Thickened Dishes

Adding a slurry to dishes like stews, gravies, and sauces is a simple yet effective way to thicken them up and enhance their texture and flavor. Beef broth slurry in particular infuses recipes with rich meaty taste while also providing delicious body and velvety smoothness.

Making your own beef broth slurry at home is easy and allows you to avoid adding potentially unhealthy thickeners like cornstarch With just a bit of broth and flour, you can whip up small batches of slurry whenever needed to transform the consistency of soups, braises, pot roasts, and more.

What is Beef Broth Slurry?

Beef broth slurry consists of equal parts beef broth and flour whisked together into a smooth, pourable liquid The raw flour gradually absorbs moisture from the hot broth and swells up, releasing starch molecules that thicken the liquid. This creates a flavorful thickening agent perfect for finishing all kinds of savory dishes.

Compared to a roux which cooks the flour in fat, slurry doesn’t require cooking beforehand. You simply whisk it into simmering liquids right before serving. This makes it quicker and easier to prepare.

The broth provides beefy, aromatic flavor while the flour lends a rich, velvety texture. Beef broth slurry adds indulgence and satisfaction without heaviness.

Benefits of Beef Broth Slurry

There are many advantages to using beef broth slurry over other thickeners:

• Adds deep, meaty flavor from the broth unlike plain flour or cornstarch slurries

• Provides smooth, creamy thickness without heaviness or glueiness

• Blends seamlessly into liquids without clumping

• Quick and easy to prepare compared to cooking roux

• Can be made in small batches as needed

• Allows control over how thick or thin the final texture is

• Thickens and elevates flavor in one step

• Keeps dishes like gravy smooth and lump-free

Ingredients Needed

Beef broth slurry only requires two ingredients:

• Beef broth – Use good quality broth for the most flavor. Homemade is best but store-bought works too.

• All-purpose flour – Plain flour works better than wheat flour. Measure precisely for proper thickening power.

The basic ratio is equal parts broth and flour by volume. However, you can adjust to suit your needs:

• More broth = thinner slurry and less thickening power

• More flour = thicker slurry and more thickening power

Step-By-Step Instructions

Making beef broth slurry is simple with these easy steps:

1. Measure the broth – Determine how much slurry you need for the dish, then measure the corresponding amount of broth.

2. Measure the flour – Use an equal amount of flour as broth. For example, 3 tablespoons broth and 3 tablespoons flour.

3. Whisk together – Pour the broth into a measuring cup or small bowl. Add the flour and whisk vigorously until completely smooth and lump-free.

4. Gradually add to dish – With the dish simmering, slowly pour in the slurry while whisking. Add a little at a time until desired consistency is reached.

5. Simmer briefly – Let the dish simmer 2-3 minutes once all the slurry is added so the flour taste cooks out and the sauce thickens up.

6. Season if needed – Taste and re-season if necessary. The slurry may slightly dilute flavors.

That’s it! With just a few easy steps, you can quickly transform basic broth into a luscious slurry for thickening sauces, stews, gravies, and more.

Tips for Making the Best Beef Broth Slurry

Follow these tips for Beef Broth Slurry success:

• Use a good quality beef broth for maximum flavor

• Make sure the broth is hot when adding the flour

• Whisk vigorously to fully hydrate the flour and prevent lumps

• Add slurry slowly while whisking constantly to evenly incorporate

• Simmer for a few minutes after adding to eliminate raw flour taste

• Start with less slurry – you can always add more to reach desired thickness

• Store leftovers covered in the fridge up to 4 days and reheat before using

• For a smoother slurry, pass it through a fine mesh sieve after whisking

Uses for Beef Broth Slurry

Beef broth slurry has many savory applications for finishing all kinds of dishes:

• Thickening gravies, sauces, stews and curries

• Adding body and silkiness to soups like tomato, mushroom or vegetable

• Binding together ingredients in hearty casseroles and pot pies

• Keeping braised meats like short ribs or osso bucco tender and moist

• Enriching pan sauces with meaty depth after searing steaks or chops

• Bringing everything together in one-pot meals like beef bourguignon

• Making roasts and their vegetables cohesive and delicious

• Adding indulgent texture to meatballs, meatloaf and chili

Substitutions and Variations

Don’t have beef broth? You can make broth slurries using:

• Chicken broth

• Vegetable or mushroom broth

• Milk or non-dairy milk like almond milk

• Wine or beer

For thickening, swap all-purpose flour for:

• Cornstarch – Use half the amount and it thickens more quickly

• Arrowroot – Use a 1:1 ratio and it results in a glossy texture

• Potato starch – Same thickening power as flour without the taste

• Pureed vegetables like carrots or sweet potatoes

FAQs About Beef Broth Slurry

How long does beef broth slurry keep?

Refrigerated slurry will last 3-4 days. It doesn’t freeze well as the texture changes.

Does the slurry need to be cooked?

Cooking isn’t required but simmering for a few minutes improves flavor by removing the raw starch taste.

Can I use bouillon instead of broth?

Yes, dissolve bouillon powder or cubes in hot water first, then whisk in the flour to make slurry.

What liquids besides broth work?

Wine, beer, juice, vinegar, milk, and plant-based milks can all be thickened into slurry.

What’s the best flour to broth ratio?

Equal parts is standard but you can do more or less flour depending on desired thickness.

Why not just use cornstarch or roux?

Slurry adds flavor from the broth unlike cornstarch. It’s also faster than making roux which requires cooking the flour in fat.

Should slurry be added at the beginning or end?

Add slurry at the end, right before serving, just until thickened so it doesn’t overcook.

Get Creative with Beef Broth Slurry

Don’t limit beef broth slurry just to savory dishes! Get creative with sweet applications like:

• Puddings and custards

• Fruit pie fillings like apple or berry

• Cobblers, crisps and crumbles

• Pancake and waffle batter

• Frostings and glazes

• Milkshakes and smoothies

The possibilities are endless with this handy kitchen tool. Whip up a batch of beef broth slurry to add rich, succulent flavor and texture to all kinds of dishes.