Beef broth is a versatile ingredient that forms the base for many delicious soups, stews and sauces. When simmered with bones, meat, and vegetables it extracts tons of rich flavor. But sometimes beef broth can turn out thinner than desired. So how do you thicken beef broth to achieve the perfect consistency?
Whether you want to make a velvety soup luscious gravy or comforting stew, thickening beef broth is easier than you think. In this comprehensive guide, I’ll explain several simple methods for thickening beef broth using common ingredients.
Why Thicken Beef Broth?
Before jumping into the how-to. let’s look at why you might want to thicken beef broth
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Concentrate flavor – Reducing beef broth concentrates its taste by evaporating water, resulting in a more intensely savory liquid. This amplifies the flavor in any dish made with the broth.
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Improve mouthfeel – Thickened beef broth has more body and texture, making it feel heartier in soups, stews and gravies. The thickness coats the palate for a satisfying sensation.
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Bind ingredients – Thick broth acts as a glue to bring vegetables, meat, grains and other components together into a cohesive mix. This helps the ingredients nicely combine instead of separating.
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Enhance visual appeal – A properly thickened broth looks rich and luscious. The coating consistency makes it elegantly cling to food instead of appearing watery.
Now let’s look at some simple techniques to put this knowledge into practice!
Simmer the Broth to Reduce It
The easiest way to thicken any broth is by simmering or boiling it to reduce the liquid. Here is the method:
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Transfer the beef broth to a wide pot or pan – more surface area speeds up reducing.
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Bring it to a gentle simmer over medium heat. Avoid boiling to prevent bitterness.
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Let it simmer uncovered for 10-15 minutes so some of the water content evaporates.
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Check frequently and stop when it reaches your desired thickness. The flavor will also concentrate.
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Be careful not to over-reduce it, which can make the broth too salty.
Reducing beef broth through simmering takes a little time but requires no added ingredients. This technique brings out the most flavor.
Add a Slurry of Cornstarch or Flour
Another popular method is adding a slurry – a mixture of starch and cold water. Here’s how:
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For each cup of broth, mix 1 Tbsp cornstarch or flour with 1 Tbsp cold water.
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Gradually pour the slurry into the hot broth while stirring constantly to prevent lumps.
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Bring to a boil and cook for 2-3 minutes until thickened.
The slurry combines smoothly once heated to thicken the broth. Cornstarch gives it a glossy sheen while flour makes it opaque.
Whisk in Heavy Cream
For a velvety richness, whisk in a couple tablespoons of heavy cream per cup of broth. Bring just to a bare simmer – don’t boil or the cream may curdle. The fat emulsifies into the broth for a smooth, thick texture.
Blend in Soft Bread Crumbs
Bread can act as a flavorful thickening agent. Follow these steps:
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Tear bread into small pieces and soak in the broth until very soft.
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Remove the bread and transfer to a blender. Puree into a paste.
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Whisk the puree back into the broth until fully incorporated.
For best results, use a soft bread like white or French. The starch released gives body to the broth.
Make a Roux
Though more involved, making a roux creates incredible depth. A roux is equal parts fat and flour cooked into a paste. Try this:
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Melt 1-2 Tbsp butter or oil in a saucepan over medium heat.
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Whisk in an equal amount of flour to form a smooth paste and cook 2-3 minutes.
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Gradually whisk the roux into the broth until well blended.
A light roux uses butter while darker roux uses meat drippings. This not only thickens but also adds a nutty flavor.
Finish with Ground Cashews
For a creamy, nutty twist, grind raw cashews into a fine paste using a blender or food processor. Stir a couple tablespoons of the cashew butter per cup of broth until fully incorporated. The healthy fats impart luxurious thickness.
Combine Multiple Techniques
You can combine multiple techniques together for optimal thickness and taste. For example:
- Simmer broth to reduce slightly and concentrate flavor
- Add a cornstarch slurry for body
- Finish with a swirl of heavy cream for richness
The layering of different thickening methods allows you to fine-tune the exact mouthfeel you want.
Tips for Thickening Beef Broth
Follow these tips for best results when thickening beef broth:
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For clear soups, avoid flour or cream which make the broth opaque. Use cornstarch, nuts or pureed bread instead.
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When reducing broth, use a wide pot to increase surface area for faster evaporation.
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If the broth accidentally over-thickens, thin it by whisking in water or additional broth.
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For convenience, make slurries and roux ahead of time and store refrigerated until ready to use.
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If boiling milk or cream, temper it first by whisking in a ladle of hot broth before adding to the pot.
With these handy techniques, you can easily achieve the perfect thickness no matter what recipes you create. Say goodbye to watery, lackluster broth! Now go forth and make thick, rich and delicious beef broth creations.
Nuts or nut-based flour
Nuts are rich in proteins, lipids, and minerals that help promote good health. A quick and easy paleo-friendly way to add more thickness to your soups is to grind down 1-2 cups of nuts. Use cashews, peanuts, almonds, or any other nuts that you have at home. Almond flour is also a commonly available substitute that you can find in almost any grocery store today. Adding nuts to your broths or soups will add great flavor and release the nuts fatty oils, proteins, and aroma to your recipe.
Dairy-free thickening options for soups and broths you have at home
Sensitivity to dairy is common, especially for certain population groups. If you need to avoid milk-based thickeners, there are plenty of good options for you.
While this classic fruit-derived snack is often found in childrens lunchboxes, its also a healthy way to add a nice kick of sweetness to any soup or broth. Applesauce is especially lovely for those hearty autumn soups and gumbo blends. Make homemade applesauce from scratch, or pick up applesauce (no added sugar option) from your local grocer.
Also known as garbanzo beans, chickpeas are a protein-rich, gluten-free source of carbohydrates. A staple of South Asian and Greek cuisine, chickpea flour is an excellent thickener because it has a naturally creamy feel that adds a smooth yet rich texture to soups. You can also use regular chickpeas instead of the flour. Mash your cooked or canned chickpeas into a paste before adding them to your broth or soup.
Eggs are often served together with dairy products like milk and cheese, but eggs themselves are not a dairy product. Specifically, egg yolks are a great thickening agent to add texture and body to your soups. Beat your eggs in a bowl, with one cup of your warm broth or soup to keep from curdling. Once youve beaten the eggs and soup together, add it to your pot so the eggs can cook.
Keto-friendly ways to thicken your soups
The keto diet is a popular one that involves minimizing carbohydrate intake to put the body in a state known as ketosis, which can lead to increased fat burn and muscle retention. The following thickeners are all suitable for the keto diet:
Manufactured primarily from the “kernel” – the coconuts inner pulpy shell – coconut milk is a valuable source of proteins and amino acids. It also has a smooth texture that can be great for creamy types of soup or broth dishes.
Once your soup is nearly ready to serve, stir in coconut milk until you have the desired consistency. Allow the coconut milk and the soup to sit for at least 3-5 minutes so the flavors and aromas can come together. Coconut milk is also a great option to add to a bowl of soup when you may have accidentally added too much spice (ex: hot sauce, cayenne pepper) thanks to its fatty and creamy consistency.
Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling. Plus, you can whip heavy cream into what looks like whipped cream very quickly, and then add it to your soup.
Like almond flour, almond butter contains some beneficial proteins and lipids that are great for the keto diet. Almond butter is a versatile thickening agent used in everything from soup blends to baked goods. It also has a slightly sweet taste, which is excellent for soups with a sweeter taste like pumpkin and carrot soup and coconut-based soups.
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Tried and true ways to thicken any soup & broth
There are some traditional ways to thicken broth and soup dishes that have earned that status because they work and are commonly available for a relatively low price. Here are three conventional thickeners:
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FAQ
Can you make beef broth thicker?
Arrowroot powder – Add the arrowroot powder one tablespoon at a time once your soup or broth has already cooked until you have the desired thickness.
How do you thicken watery broth?
The two most common ways to thicken a broth are with either a cornstarch slurry (corn starch mixed with enough cold water to dilute it — which won’t be nearly as much water as you might think would be needed), or a roux (standard roux is a mix of flour and butter, usually a 2:1 ratio by weight).
Is it better to thicken soup with flour or cornstarch?
Cornstarch has more thickening power than flour, so it’s best to start with less cornstarch in the slurry — you can always add more if necessary to achieve …Dec 5, 2024
How to thicken beef stock without cornstarch?
1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it’s simmering.Jan 18, 2022