Beef gravy – is the most important role and the secret to making all dishes delicious. This gravy recipe is made from scratch, but without drippings. Easy and quick, prepared in just 5 minutes. Because Thanksgiving and Christmas are just around the corner. A rich, velvety, flavorful beef gravy for your roast turkey, beef steak, or mashed potatoes is a must. Want to know how to make mushroom gravy in 10 minutes, check out my other post.
Beef gravy recipe:
No drippings, just beef bouillon cubes (or powder), hot water, and the other 4 ingredients can make this gravy so delicious. I promise it’s as tasty as in a restaurant.
Why use beef bouillon cubes (or powder) instead of beef stock or broth from a foil packet? Because beef bouillon cubes (or powder) are richer in flavor than broth and stock. I don’t use beef drippings because the amount isn’t enough to make gravy and the flavor isn’t strong enough. But if you’ve excess drippings from the roast beef, you can add it to make the gravy even more flavorful.
What you need:
Beef bouillon cubes/stock cubes, unsalted butter, all-purpose flour, water, Worcestershire sauce, ground black pepper, and garlic powder. If you don’t have Worcestershire sauce, you can use soy sauce as a substitute. The main purpose is to add color and more appetite to this gravy. The garlic powder can be substituted for the onion powder.
How to make it:
First, bring a pot of hot water to a boil, add the beef bouillon cubes, stir well and set aside. Melt the butter in another pot over low heat, add the flour and stir well. Add beef bouillon water, onion powder, Worcestershire sauce, and ground black pepper, and bring to a boil. Ready to serve.
How to store:
I usually prepare them in advance and store them in jars in the refrigerator or in bags for freezing. They keep for a week in the refrigerator and for months in the freezer.
Adjusting gravy thickness
If you reheat it after thawing or from the refrigerator, the water will evaporate and you can add some water.
If it’s too thin, mix cornstarch with water and add it after the gravy has cooked. Don’t add it all at once, but just a small amount until you reach the desired consistency.
The beef gravy thickens when it’s cold. Therefore, it’s best if you cover the pot after cooking to maintain the temperature. You can also heat the gravy before you eat it, which will make it less thick. Don’t forget to stir it while it’s heating so it doesn’t burn on the bottom.
Take the gravy off the heat after heating so that the water doesn’t evaporate and the gravy thickens.
What to eat with beef gravy?
Here are some suggestions for dishes that can be served with gravy.
Vegetables – any roasted or steamed vegetables. Baked zucchini, baked carrots.
Potatoes – mashed potatoes, crispy potato wedges, smashed fingerling potatoes.
Meat – simply pan-fry chicken, pork chop, beef, or lamb and pour gravy over it.
Fried chicken from the store – put them on bread rolls or fried rice with beef gravy for a quick and easy meal.
Egg-fried rice – this goes well with egg-fried rice.
More classics we’ll love forever:
Watch how to make:
Beef Gravy From Scratch.
- 2 cubes beef bouillon cube (sub 2 tsp powder), Note 1
- 2 1/4 cups (565ml) water
- 2 tbsp (30g) unsalted butter
- 4 tbsp flour, plain / all purpose
- 2 tsp Worcestershire sauce, Note 2
- 1 1/2 tsp garlic powder, (or sub onion powder)
- 1/4 tsp ground black pepper
- Heat a pot of water to boiling and add beef bouillon cubes or powder. Mix it well and then set it aside.
- Prepare another pot and melt the butter over low heat Add the flour and stir well with the butter over low heat. (Note 3)
- Pour in cooked beef broth, onion powder, Worcestershire sauce, and ground black pepper.
- Stir it well and turn off the heat when it's boiled.
- Ready to serve hot!!
Want to know how to make mushroom gravy in 10 minutes, check out my other post.
Tips & Notes:
- Beef bouillon cubes (or powder) are more flavorful than beef bouillon from the package. If you want to use beef broth, the ratio is 2 cups (500 ml) of beef broth, you don’t have to add 2 1/4 cups of water from the recipe.
- The main purpose of adding Worcestershire sauce is to give the gravy a nice color and more appetite. If you don’t have it, you can use soy sauce as a substitute.
- Use low heat so the butter doesn’t burn easily.