Making Beef Gravy With Beef Stock and Flour

This easy brown gravy is made with beef stock and thickened with roux fabricated of flour and butter! No drippings required and ready in under x minutes! The perfect gravy to serve during the holidays for Thanksgiving and Christmas!

Brown gravy is a delicious sauce made from beef stock and thickened with roux, a flour and butter mixture. It'southward easier than you recall to make gravy from scratch and tastes so much amend than the packaged gravy powder!

This easy homemade brownish gravy requires no drippings just instead is flavored with garlic powder, onion powder, and bay leaf for a savory sauce that's great on anything.

It's great to make for the holidays and to have on the table for Thanksgiving and Christmas. It goes great on turkey, mashed potatoes, and roasted vegetables.

Ingredients

• Beef stock or beef broth - Apply a good quality beef stock or beef broth. Check the ingredients and avert ones with whatever artificial ingredients or flavorings.
• Flour - Use all purpose flour.
• Butter - You lot can employ salted or unsalted butter.
• Seasonings: Garlic powder, onion powder, bay leaf.

How to Make Brown Gravy

1. Cook the butter in a big pan and add the flour. Stir continuously for well-nigh 2 minutes until a thick paste forms, chosen a roux.
2. Add together a bit of beef stock at a time and stir vigorously with the roux until information technology's smooth and lump free. Add the rest of the beef stock, onion pulverisation, garlic pulverization, and bay leaf.
3. Boil until thick and smooth, about 3 minutes. Taste and flavor with common salt and pepper. Bask!

Means to Serve Brown Gravy

Serve this gravy with any of the post-obit for a delicious meal!

• Pork chops
• Meatballs
• Meatloaf
• Poutine
• Loco Moco
• Mashed Potatoes
  • Garlic Mashed Potatoes, Instant Pot Mashed Potatoes, Sour Cream Mashed Potatoes

What is brown gravy?

Brown gravy is a sauce traditionally made from drippings from roasted meat. Information technology's served alongside meat as well as roasted vegetables. It can too be made from beef stock and thickened with a roux fabricated of flour and butter.

How do I reheat brownish gravy?

Brown gravy will thicken as it sets and cools. Yous can reheat information technology on the stovetop or the microwave while stirring occasionally.

How do I prevent lumps in my gravy?

To forestall lumps, add together a modest amount of stock in slowly and stir vigorously with a whisk. Once smooth and lump complimentary, add the remaining stock while continuously stirring.

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Thanks so much for stopping by! 🧡 -Jamie

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More than recipes:

• Easy Instant Pot Mashed Potatoes

• Loco Moco - Hawaiian Burger with Brown Gravy

• Flossy Sour Cream Mashed Potatoes with Chives

• Italian Meatballs - Tender and Juicy

Easy Brown Gravy (no drippings)

This easy brown gravy is made with beef stock and thickened with roux made of flour and butter! No drippings required and set up in under 10 minutes!

Pin Impress

Prep Fourth dimension iii mins

Cook Fourth dimension five mins

Total Time 8 mins

Course Sauces

Cuisine American

• ▢ 3 loving cup beef broth - or beefiness stock
• ▢ 6 Tablespoons flour - see Note i
• ▢ three Tablespoons butter
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion pulverisation
• ▢ salt & pepper to gustatory modality
• ▢ bay leaf - (optional)

Cook Fashion Prevent your screen from going night

• Make roux: Add butter and flour to a large pot and stir continuously until a roux is formed, about ii minutes.

  three Tablespoons butter, 6 Tablespoons flour

• Add together beefiness goop and spices: Slowly pour in half the beef broth while stirring vigorously with a whisk. This will aid forbid lumps. Once smooth and lump free, add the rest of the beef goop, onion pulverisation, garlic powder, and bay leafage (if using).

  3 cup beef broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, bay leaf

• Thicken: Let the gravy boil until thick and smooth, about 3 minutes. Gustation and season with salt and pepper. Enjoy!

  salt & pepper to taste

Makes virtually 3 cups of gravy.

1. Flour - Use all purpose flour. For thinner gravy, reduce the amount of flour by nearly a tablespoon.
2. Storage & leftovers - Shop in an closed container and keep in the fridge for up to three days. The gravy will thicken as it cools. To reheat, use the stovetop or microwave while stirring occasionally for a smoothen consistency.

Calories: 124 kcal | Carbohydrates: 8 g | Protein: 3 k | Fat: nine g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 1000 | Trans Fatty: 1 m | Cholesterol: 23 mg | Sodium: 745 mg | Potassium: 117 mg | Fiber: 1 g | Sugar: one yard | Vitamin A: 262 IU | Vitamin C: i mg | Calcium: xvi mg | Iron: ane mg

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*Nutritional information is an estimate, calculated using online tools.

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