How to Thicken Beef Bouillon

With a few simple ingredients, beef bouillon is easy to thicken.

Beef bouillon starts off as a collection of beef-flavored seasonings in cube or loose form. It is a common ingredient in many soup recipes. It also makes a good base for gravies and stews. When used as a broth, beef bouillon does not need to be thickened. However, when used to make gravy or chili, it is necessary to thicken the bouillon. This simple task can be done with ingredients common to any pantry.

Things You'll Need

• 1-1/2 cups water
• 2 beef bouillon cubes
• 1/4 cup flour
• Dash white pepper
• Small saucepan
• Stove
• Long-handled wooden spoon

Instructions

1. Heat 1-1/2 cups of water in a saucepan. When the water reaches a rolling boil, add two beef bouillon cubes and stir until the cubes are completely dissolved.

2. Reduce the heat to medium-low, and slowly stir in 1/4 cup of flour. Mix thoroughly, and test the thickness. If you desire thicker bouillon, slowly add more flour, 1 tsp. at a time, while stirring the mixture continuously.

3. Add white pepper, a dash at a time, to taste.

Tips & Warnings

• If you make your bouillon too thick, dissolve another bouillon cube in 3/4 cup of boiling water in a separate saucepan. After the bouillon has thoroughly dissolved, remove the saucepan from the heat, and add 1 tbsp. at the time to the thickened bouillon until the desired consistency is achieved.

References

• Start Cooking: What's a Bouillon Cube?
• The Cook's Thesaurus: Thickeners