| |

Beef Gravy without Pan Drippings

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

You just made a mouth-watering roast beef for dinner, and then you realize that there are no meat drippings in the roasting pan to make brown gravy with.

Do not panic, I am about to show you step-by-step exactly how to make Beef Gravy without Pan Drippings with deep, rich flavor that the whole family will love!

For even more delicious gravy recipes and tips to create perfect gravy, check out the Beef Gravy page.

A plate of sliced roast beef and mashed cauliflower topped with beef gravy sprinkled with ground pepper.

Thick, rich, creamy, homemade beef gravy is an easy recipe that is ready in minutes and makes the perfect topping for beef roast, pot roast or meatloaf.

Ingredients needed to make classic gravy

Beef Gravy without pan drippings ingredients.
  • A good quality beef stock or beef broth
  • Butter
  • All-purpose flour
  • Sea salt
  • Black pepper
  • For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.

Be sure to check out the detailed printable recipe card below

looking down on a plate of sliced roast beef and mashed cauliflower topped with beef gravy and ground black pepper, with a blue napkin under the plate.

How to make Brown Gravy with Beef Stock

How to make a roux for beef gravy:

Melt butter (or oil) in a saucepan over LOW heat.

Add two tablespoons of flour, and whisk to combine.

melted butter and flour in a saucepan.

Bring up to a simmer, and allow mixture to continue to barely simmer for 2-3 minutes. This will cook out the raw flour taste, but you don’t want it to boil and evaporate all of the liquid.

roux getting darker as it simmers in the saucepan.

Pour in the beef stock, whisk to combine and bring just to a boil.

whisking the beef stock into the darkened roux in the saucepan.

Reduce heat and simmer stirring occasionally until gravy thickens.

Season with sea salt and ground black pepper to taste and pour into a gravy boat or bowl with a ladle for serving.

Beef gravy being poured onto mashed cauliflower and slices of roast beef from a silver ladle.

There is nothing better than mashed potatoes (or mashed cauliflower) covered in an easy homemade brown gravy! Perfect gravy is my favorite part of just about any meal.

Recipe Tips

  • The longer you cook the roux, the darker it will become.
  • For thinner gravy, use 1 tablespoon of butter and 1 tablespoon of flour.

FAQs

Remember that practice makes perfect. Don’t be discouraged if your first attempt isn’t flawless. Over time, you’ll develop a sense of the balance of flavors and techniques that work best for your taste preferences.

Tools used to create this recipe

Delicious recipes with gravy

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

a close-up image of sliced roast beef and mashed cauliflower on a plate, topped with beef gravy and black pepper.

Beef Gravy without Pan Drippings

Let me show you how to make this easy, homemade Beef Gravy without Pan Drippings using simple pantry ingredients that you probably have on hand.
4.28 from 11 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: beef gravy recipe, beef stock, roux
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Servings
Calories: 36kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock can also use bone broth
  • .25 teaspoon sea salt
  • .25 teaspoon ground black pepper
Prevent your screen from going dark

Instructions

How to make a roux for beef gravy:

  • Melt 2 tablespoons of butter (or oil) in a saucepan over LOW heat.
  • Add 2 tablespoons of flour, and whisk to combine.
  • Bring up to a simmer, and allow mixture to continue to barely simmer for 2 to 5 minutes. This will cook out the flour taste, but you don’t want it to boil and evaporate all of the liquid.
  • Pour in the beef stock, whisk to combine and bring just to a boil. Reduce heat and simmer stirring occasionally until gravy thickens.
  • Season with sea salt and ground black pepper to taste and pour into a gravy boat or bowl with a ladle for serving.

Notes

  • The longer you cook the roux, the darker it will become.
  • For thinner gravy, use 1 tablespoon of butter and 1 tablespoon of flour.
  • For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.
  • To use cornstarch: mix 1.5 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour into the hot beef stock and whisk to combine.
  • Makes 1 cup of gravy. Serving size 2 tablespoons.

Nutrition

Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Calcium: 2mg | Iron: 1mg

Similar Posts

2 Comments

4.28 from 11 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating