Besides being a fun word to say, most people would raise an eyebrow and wonder what “slurry” means. It’s also not a good way to start a conversation at a party.
The reality is, though, that liquid slurries are the goodness that make lots of popular foods fun. Want a good, thick soup or an even greater gravy? Slurry is your answer.
What’s great about it, too, is that it’s such a super simple staple to cooking. Starch mixed with cold water is all it is. Add it to anything you want to thicken, from chicken gravy to beef stew.
Most slurries are made with flour or cornstarch, but you can easily do your own rendition. Use arrowroot, potato starch, or your own preferred starch substitute to make your slurry mixture.
You can also add ingredients other than water to your starch — try apple cider or pan drippings. You can even add bone broth — whatever you want to add extra flavor.
But it isn’t only used in cooking, it is also commonly used in construction. It refers to a semiliquid mixture, typically of manure, cement, or coal suspended in water.
Beef broth slurry is a versatile and flavorful ingredient that can be used to enhance various savory dishes. But what exactly is this rich, thick mixture? In this complete guide, we’ll delve into everything you need to know about beef broth slurry.
What is Beef Broth Slurry?
Beef broth slurry is a mixture of beef broth and a thickening agent, used to add body and richness to sauces, stews, gravies, and more It’s made by combining beef broth with a starch like flour or cornstarch
The starch absorbs the liquid and thickens it, creating a smooth, velvety texture Meanwhile, the beef broth provides a concentrated, meaty flavor The resulting slurry can be stirred into dishes during cooking or used as the base for gravy.
How to Make Beef Broth Slurry
Making beef broth slurry is easy! Here are the basic steps:
-
Start with high-quality beef broth. Using a homemade or store-bought broth will ensure the best flavor.
-
Choose a thickening agent. Flour and cornstarch are common options. Arrowroot and potato starch also work well.
-
Mix the broth and thickener. Start with a ratio of 1:1 broth to thickener. Whisk together thoroughly so no lumps form.
-
Adjust thickness as needed. For a thicker slurry, add more thickener. For a thinner consistency, stir in more broth.
-
Simmer briefly. Heating the slurry helps activate the starch and fully thicken the mixture.
The ideal consistency is like a thin gravy. It should coat the back of a spoon but still drip off easily.
Why Add a Thickener to Beef Broth?
Adding a thickening agent serves multiple purposes in beef broth slurry:
-
Texture – It creates a rich, silky smooth texture and mouthfeel.
-
Flavor – It allows the beefy flavor to become more concentrated.
-
Appearance – It gives a glossy sheen and visual appeal.
-
Body – It provides substance so the liquid nicely coats food versus being watery.
The result is a versatile slurry that enhances any dish it’s added to.
Substituting Different Broths
While beef broth offers the richest, most savory flavor, other broths can be used to make slurry as well. Chicken, vegetable, and bone broth all work. The slurry will simply take on slightly different flavor profiles.
No matter which broth you use, the procedure will stay the same – combine with a thickener until the desired texture is reached. Broth slurries are quite forgiving, so feel free to get creative!
Dishes That Use Beef Broth Slurry
Here are some classic examples of recipes that benefit from beef broth slurry:
-
Pot roasts – Adding a bit of slurry to the braising liquid creates a perfect gravy.
-
Stews – Slurry nicely thickens the cooking liquid.
-
Meat pies or pasties – Mixing slurry into the filling adds moisture and flavor.
-
Sausage gravy – Whisking slurry into sausage drippings makes an easy, delicious gravy.
-
Beef stroganoff – Stirring slurry into the sour cream mixture creates a rich, creamy sauce.
-
Goulash – Sloshing some slurry into the paprika-spiced stew lends perfect body.
Any time you want to infuse a beefy, rich flavor and thickness into a dish, consider using beef broth slurry!
Using Beef Broth Slurry as a Sauce
While beef broth slurry is not typically used solo as a sauce, it can certainly act as a flavorful sauce base.
Start with the rich slurry, then season it up. Add spices like garlic, onion, paprika, or herbs. Splash in some wine or vinegar for brightness. Stir in some sautéed mushrooms or caramelized onions for texture and flavor.
The possibilities are endless for crafting a custom beef slurry sauce! Just remember to season it well and achieve the desired thickness.
Freezing and Food Safety
To retain the best quality, beef broth slurry is best used fresh. But it can be frozen for longer storage. Allow the mixture to cool completely before freezing. Store in an airtight container for up to 3 months.
When thawing, heat it gently on the stovetop or microwave. This will help prevent separation or gumminess from developing.
For food safety, use frozen slurry within 1-2 days and refrigerated slurry within 3-4 days. Look for any signs of spoilage before using, like an off smell or mold growth.
Adjusting Thickness and Consistency
One of the great aspects of broth slurry is that the thickness is highly adjustable. If your slurry turns out too thick, simply stir in additional broth until it reaches the desired consistency.
For a thicker slurry, whisk in more cornstarch, flour, or other starch a little at a time. Remember to simmer for 1-2 minutes after adjusting to activate the starch.
When adding slurry to soups or stews, it’s easiest to start with a thinner mixture and then continue simmering to allow it to thicken fully. This prevents adding too much density right away.
Is Beef Broth Slurry Gluten-Free?
Beef broth itself is naturally gluten-free. However, flour is a common thickening agent used in slurry. Since regular flour contains gluten, it makes the resulting slurry not gluten-free.
To ensure a gluten-free slurry, use cornstarch, arrowroot, potato starch, or tapioca flour instead of regular wheat flour. This avoids any cross-contamination.
Checking the labels on store-bought broth is important too. Some contain questionable thickeners or flavorings that may contain traces of gluten.
Substituting Roux for Slurry
A roux is another common thickening technique. It’s made by cooking flour in fat (butter, oil) before adding liquid.
Roux and slurry work quite differently. Roux imparts a nutty flavor from the toasted flour, while slurry provides a simple starchy thickness.
They aren’t exactly interchangeable. But in some recipes, a roux could be substituted for slurry to provide a similar thickened effect with a different flavor profile.
Using Slurry in Cold Dishes?
Since slurry is made with hot broth, it’s designed to thicken hot dishes. When cooled, the thickened broth tends to get quite gelatinous. This makes beef broth slurry less ideal for use in cold dishes like salads or chilled soups.
However, it can work well in room temperature dishes. Think items like pasta salad, grain bowls, chicken salad, or dipping sauces. The slurry provides extra moisture and binding. Just avoid adding too much density.
Tips for the Best Beef Broth Slurry
Follow these tips for beef broth slurry success:
-
Simmer the slurry briefly to fully activate the thickener. This prevents a starchy taste.
-
For the smoothest slurry, whisk vigorously when combining broth and thickener.
-
Mix slurry in a 1:1 ratio to start, then adjust as needed.
-
Season slurry after cooking to prevent diluting flavors.
-
Cool slurry completely before freezing. Thaw gently before using.
-
Use refrigerated slurry within 3-4 days and frozen within 1-2 months.
Time to Get Saucy with Slurry!
With its rich flavor and velvety texture, beef broth slurry is a handy kitchen tool. It allows you to quickly thicken and add savory beefiness to all types of dishes from gravy to stews.
Start experimenting with making your own beef slurry today. Then get creative adding it into both classic comfort foods and weeknight meals!
How to Make a Cornstarch Slurry
Make sure you’re not mixing equal amounts—a cornstarch slurry is just 1:2, which means one part cornstarch to two parts liquid. A quick small slurry can be made with one tablespoon of cornstarch and two tablespoons of water. Just whisk it all together until it’s the smooth consistency you want.
Want more? Increase the amount based on the ratio. The beauty is that it is so easy to mix up quickly.
You might need to experiment a bit depending on what you’re making. This simple amount might be enough to make a small amount of gravy for your family when cooking a roasted chicken with gravy during the week. If the whole family is coming over for Thanksgiving, it will need to be more.
Why Use a Slurry?
To make a recipe thicker, you can use starches like flour or cornstarch. But if you add them all at once, they tend to clump together and make cooking harder.
This method makes it easier to mix it in without putting solid bits into your otherwise delicious soup or stew. No one wants starch clumps in their stew or gravy, right?.
Instead, if you mix starch into water all the way through, you can add it to anything to make it silky smooth and thick like the recipe you’re cooking on the stove.
If you want to make a rich soup or a gravy that will make your mom smack her while she’s cooking, this is the secret ingredient you need.
Cornstarch Slurry
FAQ
What is beef slurry?
What is broth slurry?
How do you make a beef broth slurry?
Put 2 tbsp. flour and 1 cup warm beef broth into a jar. Place the lid on the jar and begin shaking it. Shake the mixture until the flour has dissolved into the broth. This is mixture is called a slurry. Pour the slurry into to a saucepan filled with 2 cups warm beef broth. Stir the mixture the entire time you are combining the slurry and broth.
How do you thicken beef slurry?
Pour the slurry into to a saucepan filled with 2 cups warm beef broth. Stir the mixture the entire time you are combining the slurry and broth. Adjust the heat to medium-high and let cook for a couple of minutes. The broth will thicken into a gravy.
What is a soup slurry?
A slurry is a mixture of thickening agents and liquid to thicken soups and sauces. In Japan, we use potato starch (we call it katakuriko 片栗粉) to make a slurry. It is known to make a thicker texture than cornstarch can make.
How do you make a soup slurry?
To make a slurry, start with 1 to 2 ratio of cornstarch to water. For example, prepare 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk together really well. When you add more water, it just takes more time to thicken the sauce or soup.