Beef Gravy Made Easy – Ready in Just 7 Minutes!
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Let me tell you a secret – I was stubborn about making beef gravy for years! I thought using Better Than Bouillon was “cheating” somehow. Boy, was I wrong! A few weeks ago, I finally gave in and tried it, and now I’m completely converted. This beef gravy recipe has become my go-to because it delivers restaurant-quality results in just 7 minutes.
What makes this beef broth gravy so special? It’s the perfect combination of simplicity and flavor. Using Better Than Bouillon creates a deeper, richer taste than regular broth, and you’ll have smooth, lump-free gravy faster than you can set the table. Whether you’re learning how to make gravy with beef broth for the first time or you’re a seasoned cook looking for a foolproof method, this recipe will become your new favorite.
Ingredient Notes & Tips
The magic of this beef gravy starts with just a handful of ingredients. Here’s everything you need to know:
- Butter (1/4 cup): I use salted butter for extra flavor. Make sure it’s completely melted before adding flour to prevent lumps.
- All-Purpose Flour (1/4 cup): This creates your roux – the base of any good gravy. Don’t skip the whisking step or you’ll get lumps!
- Better Than Bouillon Beef Base (1 1/2 tablespoons): This is the game-changer! It’s super concentrated, so a little goes a long way. One jar lasts months in your fridge.
- Water (3 cups): Hot water works best for smooth mixing. You can heat it in the microwave while melting your butter.
- Salt and Pepper: Start light on the salt since Better Than Bouillon already has some. You can always add more!
Substitution Tips:
- No Better Than Bouillon? Use 3 cups of beef broth or stock instead of water
- Want more flavor? Add garlic powder, paprika, or onion powder
- For gluten-free, substitute cornstarch for flour (use 2 tablespoons)
Pro tip: Keep Better Than Bouillon in your fridge – it’s a lifesaver for quick gravies, soups, and sauces!
How to Make It
Making this beef gravy is so easy, you’ll wonder why you ever bought the jarred stuff. Here’s my step-by-step method:
- Melt the butter (1 minute): In a saucepan over medium heat, melt the butter completely. You want it hot but not browning.
- Create your roux (1 minute): Add all the flour at once and whisk immediately. Keep whisking until you have a thick paste. This is your roux, and it should look smooth and bubble gently.
- Add Better Than Bouillon (30 seconds): Drop in the beef base and quickly mix it into your roux. Some cooks add it after the water – both ways work fine!
- Pour in the water (1 minute): Here’s the key – add all the water at once while whisking constantly. Don’t stop whisking! This prevents those dreaded lumps.
- Bring to a boil (2-3 minutes): Keep whisking as the mixture heats up. Once it starts boiling, you’ll see it begin to thicken.
- Thicken to perfection (3-4 minutes): Let it bubble away for 3-4 minutes, whisking occasionally. The gravy will continue thickening as it cools, so don’t overdo it.
Thickening Tips:
- Want thicker gravy? In a separate bowl, make a slurry with 2 tablespoons cornstarch and 2-3 tablespoons of water. Add while gravy is boiling and whisk well
- Too thick? Add more hot water, a splash at a time
- Remember: the gravy thickens more as it cools!
Recipe Variations
This basic beef broth gravy is perfect as-is, but here are some delicious ways to jazz it up:
- Mushroom Beef Gravy: Sauté 1 cup sliced mushrooms in the butter before adding flour. The mushrooms add amazing umami flavor.
- Caramelized Onion Gravy: Cook 1 sliced onion in the butter until golden brown (about 5 minutes) before making your roux.
- Herb-Infused: Add 1 teaspoon dried thyme or 1 tablespoon fresh herbs with the water for an aromatic twist.
- Red Eye Gravy: Replace 1/2 cup water with strong black coffee for a Southern-style gravy that’s perfect with ham.
- Spicy Kick: Add 1/2 teaspoon black pepper and a pinch of cayenne for gravy with attitude.
- Wine-Enhanced: Replace 1 cup of water with red wine and simmer an extra minute to cook off the alcohol.
How to Store It
Good news – this beef gravy stores beautifully! Here’s how to keep it fresh:
Refrigerator: Pour cooled gravy into an airtight container. It keeps for up to 4 days in the fridge. Press plastic wrap directly on the surface to prevent a skin from forming.
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Freezer: Freeze in ice cube trays for perfect portions! Once frozen, pop them into a freezer bag. They’ll keep for up to 3 months.
Reheating: Warm on the stove over low heat, adding a splash of water or broth to thin if needed. You can also microwave in 30-second bursts, stirring between each. The gravy might look separated at first but will come back together with stirring.
How to Serve It
This beef gravy turns simple meals into comfort food heaven! Serve it piping hot for the best flavor and texture.
Temperature matters: Gravy should be steaming hot – around 160°F. Cold gravy is nobody’s friend!
Serving tip: Warm your gravy boat with hot water first, then dry and fill with gravy. This keeps it hot longer at the table.
Related Recipes
This beef gravy is the perfect companion to so many dishes on Hostess at Heart!
Try it over my Hamburger Steak with Mushroom Onion Gravy – the two gravies together are absolutely incredible.
It’s also amazing with my Easy Meatloaf Recipe. Pour this gravy over thick slices for the ultimate comfort dinner.
And of course, you need my perfect Mashed Potatoes to go under all that delicious gravy!
For the definition of comfort food, pour your rich gravy over soft and tender Sourdough Biscuits.
If you’re looking for Chicken Gravy, we’ve got that too!
Are you ready?
There you have it – the easiest, most flavorful beef gravy you’ll ever make! Once you try this Better Than Bouillon method, you’ll never go back to the old way. In just 7 minutes, you can have rich, smooth beef broth gravy that tastes like it simmered for hours.
Did you make this recipe? That’s awesome! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers find this recipe and absolutely makes my day!
Beef Gravy Recipe with Beef Broth
Equipment
Ingredients
- ¼ cup salted butter
- ¼ cup all purpose flour
- 1 ½ tablespoons Better Than Beef Bouillon
- 3 cups water
- Salt and Pepper to taste
Instructions
- In a saucepan, over medium heat, melt the butter.
- Once the butter is completely melted, add the flour and whisk until you have a thick paste.
- Add the Better Than Beef Bouillon, quickly mix.
- NOTE: You can also add it after the water.
- Pour in the water and keep mixing until all ingredients are mixed together.
- Bring the mixture to a boil.
- Cook for 3-4 minutes. Allowing the gravy to thicken up.
- If you want thicker gravy or you don’t want to cook until you have reached the desired thickness, you can add a slurry of cornstarch and hot water (2 tablespoons cornstarch to 2-3 tablespoons water). When adding the slurry make sure the gravy is boiling and whisk while adding it.
- Don’t overcook the gravy. It will thicken up while cooling down.
- Pour into a serving dish.
Notes
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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