can you make beef gravy with beef broth


If you made or are making a beef roast soon, be sure to save the drippings. You can always pop them in the freezer for future use too. Substitute the drippings for the beef broth and then follow the recipe below as-is.


The first thing that comes to mind is mashed potatoes. Whether you decide to make them on the stovetop or in the slow cooker, mashed potatoes just aren’t finished until they are covered in gravy. They go together like chocolate and milk, apple pie and ice cream, burgers and fries…you get the picture. However, gravy is a great finale for a number of dishes, including:

  • Slow cooker mashed potatoes and slow cooker buttery garlic herb mashed potatoes (because, let’s face it, slow cooker mashed potatoes are delicious and we’ll take freed up stove and oven space where we can get it).
  • Turkey. Roasted, brined, dry rubbed, fried, or grilled — turkey is always made better with a big ladle of gravy. Don’t worry, beef gravy pairs excellently with poultry.
  • Rolls. I like to tear off chunks of buttery dinner rolls and dip them into my gravy. Or, better yet, make a mini sandwich the next day out of leftover turkey, gravy, and whatever other fixings you want.
  • Save some for a meatball sub or to pour over French fries or even pasta.
  • Put gravy on top of a split open baked potato.

How To Make beef broth gravy Test Kitchen Tips We let the roux cook until golden brown to give the gravy a more brown color. The roux is ready when it starts to smell nutty.

  • 1 Melt butter in your saucepan.
  • 2 Then add the flour. Whisk the flour for about 1 minute until the flour is “cooked”.
  • 3 Slowly add the beef broth.
  • 4 Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.
  • Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Rating 4.9 (733) · 15 minNov 21, 2016 · Ingredients · 2 cups beef broth – (you can also use beef dripping from a roast) · 2 teaspoons garlic powder · 1 teaspoon onion powder · 1 tablespoon


How do you thicken beef broth for gravy?

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Is beef gravy same as beef broth?

Certainly not. Stock is just broth, usually made by boiling up meat bones and other offcuts. It’s a cooking ingredient. Gravy is an actual finished product.

Is gravy made from broth?

Butter and all-purpose flour combine to make a paste (also called a roux), which helps to thicken broth into a velvety gravy. For gravy without butter or for gluten-free gravy, see my tips below. Warm stock or broth is the base of gravy.

Is chicken or beef broth better for gravy?

Chicken is the base flavour, beef gives it oomph and gives it a nice deep brown colour rather than an unappetising pale brown. Using both also makes this gravy suitable to use for any protein – white meats (chicken, pork), red meats (beef, lamb, game), potato and vegetables.

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