Beef Gravy Recipe with Beef Broth
This beef gravy recipe uses Better Than Bouillon for rich flavor in minutes. Learn how to make gravy with beef broth perfectly!
Servings 3 cups
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
BAKER’S NOTES:
Better Than Bouillon: Keep in mind this is a base and little goes a long way. It is very concentrated. I added in the roux, but you could also add it after you added the water.
You can use beef broth or beef stock if you don’t have Better Than Bouillon. Just add 3 cups of it and omit the water.
I kept the broth simple, but you can add seasoning to it. Garlic powder, paprika, black pepper, and onion powder are just a few examples.
When making a broth, use a whisk, it will make the mixing easier and helps prevent lumps.
Store the leftover gravy in an airtight container in the fridge for up to 4 days.
Reheat on the stove. You can add a splash of broth or water to help it.
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