Beef gravy is a savory sauce that can transform simple dishes into comforting classics Traditionally made from meat drippings, beef gravy packs concentrated beefy flavor. But what if you don’t have drippings or stock on hand? Don’t worry, you can still make beef gravy from scratch with pantry staples
In this article, I’ll share tips for making easy beef gravy without drippings or stock. You’ll learn
- The essential ingredients for beef gravy
- Different methods using flour or cornstarch
- Flavor boosting ingredients
- Fixes for common gravy problems
- Storage and reheating recommendations
Essential Beef Gravy Ingredients
To make beef gravy without drippings, you’ll need:
-
Beef broth – Use canned, boxed or bouillon cubes dissolved in water For richer flavor, go with undiluted canned broth.
-
Fat – Butter, oil or bacon drippings provide richness.
-
Thickener – Flour or cornstarch thickens the gravy.
-
Seasonings – Salt, pepper and herbs like thyme season the gravy.
That’s it! With just 4 ingredients, you can make homemade beef gravy from scratch.
Making Beef Gravy with Flour
Flour gives beef gravy a silky texture. Here’s how to make it:
-
Make a roux – Cook flour and fat together, stirring constantly until browned. This removes the raw flour taste.
-
Whisk in broth – Add broth 1/4 cup at a time, whisking continuously to prevent lumps.
-
Simmer – Let the gravy simmer for 5-7 minutes to thicken.
-
Season – Add salt, pepper and any other seasonings.
Making Beef Gravy with Cornstarch
For a quicker method, use cornstarch to thicken the gravy:
-
Simmer broth and fat – Heat broth, butter and seasonings to a boil.
-
Make a slurry – Mix cornstarch with cold water to form a smooth paste.
-
Whisk in slurry – Pour slurry into simmering gravy while whisking continuously.
-
Cook briefly – Cook for just 2-3 minutes once thickened or the gravy may thin out again.
Either way, homemade beef gravy comes together fast with basic ingredients.
Enhance Flavor
Boost gravy flavor with any of these ingredients:
- Sauteed aromatics like onions, garlic or shallots
- Fresh or dried herbs – thyme, rosemary, sage
- Spices and seasonings – black pepper, cumin, garlic powder
- Worcestershire, soy sauce or wine for depth
- Bouillon cube or Better Than Bouillon base for richness
- Butter whisked in at the end for luxurious texture
Troubleshoot Common Gravy Problems
Follow these tips if your gravy turns out:
Lumpy – Blend with an immersion blender or strain through a mesh sieve.
Too thick – Thin out with extra broth, water or a cornstarch slurry.
Too thin – Mix cornstarch or flour with water and whisk into gravy.
Bland – Boost flavor with salt, herbs, spices, Worcestershire or bouillon.
Floury taste – Make sure to cook flour sufficiently when making roux.
Curdled or separated – Don’t boil gravy once thickened. Gentle simmering prevents curdling.
Store, Reheat and Freeze
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Store in fridge for 3-4 days.
-
Reheat on stovetop or in microwave, adding liquid if too thick.
-
Freeze for up to 4 months. Thaw overnight before using.
With the right techniques and a few essential ingredients, you can whip up beef gravy without drippings or stock. Adjust recipes to your taste and troubleshoot any gravy mishaps. Soon you’ll be saucing everything in sight with your homemade gravy.
More About This Recipe
- You can make homemade gravy without the hassle of roasting a turkey, thanks to this easy gravy recipe from Betty Crocker. All you need is some chicken broth, chicken bouillon granules, pepper and a little flour — maybe some browning sauce, if you’ve got it on hand. With these four ingredients, you’ll have silky, savory gravy for your mashed potatoes in 15 minutes. Not quite the gravy recipe you were looking for? Don’t worry, Betty’s got gravy recipes galore, plus step-by-step instructions on how to make gravy.
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- Prep Time 15 min
- Total 15 min
- Servings 8
- Ingredients 5
- Save
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- 2 cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth
- 2 teaspoons chicken bouillon granules
- Dash of pepper
- 1/4 cup Gold Medal™ all-purpose flour
- Browning sauce, if desired
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Make With Gold Medal Flour (function() { document.addEventListener(DOMContentLoaded, function() { var componentMetadata = JSON.parse(x7bx22componentNamex22x3ax22RecipeBadges_2ee1ece6-a33c-4f37-aafb-6377bfa48ff1x22,x22deferOptionsx22x3ax7bx22deferComponentx22x3afalse,x22deferTypex22x3ax22Nonex22,x22deferIdx22x3ax22r41eff7d27a34436c8e61c1037096d608x22,x22deferredContainerIdx22x3ax22x2fmainx2frdpIngredientsx22,x22deferredContainerViewx22x3anullx7d,x22viewNamex22x3ax22RecipeBadgesx22x7d); var configuration = {“boostedMetadataId”:”9223a3ed-9c14-580f-b9e7-f31f0ba02c9e”}; var moduleName = madeWithBadge; var isVueModule = false; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })(); (function() { document.addEventListener(DOMContentLoaded, function() { var componentMetadata = JSON.parse(x7bx22componentNamex22x3ax22DoubleClick_bacf9bda-21c4-4e72-b17f-8c348c0ec61dx22,x22deferOptionsx22x3ax7bx22deferComponentx22x3atrue,x22deferTypex22x3ax22OnDemandx22,x22deferIdx22x3ax22r41d9ff3a206b42ffa0961d099855d601x22,x22deferredContainerIdx22x3ax22x2fmainx2frdpSecondaryAdx22,x22deferredContainerViewx22x3ax22DoubleClickx22x7d,x22viewNamex22x3ax22DoubleClickx22x7d); var configuration = {“adId”:”OMP/bettycrocker/recipes/300x250_bottom”,”minPageWidth”:”1000″,”maxPageWidth”:”9999″,”defaultMinPageWidth”:”1000″,”defaultMaxPageWidth”:”9999″,”size”:”[[300,600],[300,250]]”,”refreshWhenViewed”:false,”adContainerId”:”7dc56849-a6d2-4675-a2f2-d463f29205cb”,”doubleClickAdContainerId”:”91ffd10c-6baf-4f9d-a136-628843bb327b”,”adCaptionText”:”Advertisement”,”networkCode”:”/15704463/”,”relevantMetadata”:[],”privacyOptOut”:false,”isThirdPartyProvider”:false,”thirdPartyTag”:””,”sovrnCssClass”:””,”responsive”:true,”contentType”:”Recipe”,”itemId”:”574d05f8-d4dd-4db3-8a81-fa473da1b077″,”continuesBelowText”:”Recipe Continues Below”}; var moduleName = doubleClick; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();
- Step 1 In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
- Step 2 In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.
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HOW TO MAKE GRAVY (WITHOUT DRIPPINGS)
FAQ
How to make beef gravy without drippings?
Combine ingredients: In a medium-sized saucepan over medium-high heat, heat butter until melted. Stir in the beef broth, Worcestershire sauce (if using), garlic powder, onion powder, salt, and pepper. Bring to a boil and let it simmer for 2-3 minutes while stirring occasionally.
What is a substitute for beef drippings?
Instead of beef drippings, lean on fresh garlic, thyme, Dijon mustard, and Worcestershire sauce to give this sauce its rich body and umami flavor.
Is gravy just flour and water?
For each cup of gravy you want, start with 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.)
How to make perfect beef gravy?
- Collect the juices and the fat from the meat you are roasting. …
- Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. ( …
- Stir in the flour and cook for 1 minute.
- Stir in the meat juices and gradually stir in the stock until you get a smooth gravy.