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    Home » Sauce » Beef Gravy without Pan Drippings

    Published: Oct 5, 2020 · Modified: Oct 5, 2020 by Lisa Johnson

    Beef Gravy without Pan Drippings

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

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    a small white plate topped with slices of roast beef, mashed cauliflower and beef gravy.

    You just made a mouth-watering roast beef for dinner, and then you realize that there are no drippings to make gravy with. Do not panic, I am about to show you step-by-step exactly how to make Beef Gravy without Pan Drippings. For even more delicious gravy recipes, 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 that is ready in minutes and makes the perfect finishing touch for roast beef, pot roast or meatloaf.

    Ingredients needed to make gravy

    The ingredients to make Beef Gravy without pan drippings. Beef stock, flour, butter, salt and pepper.

    That's right, all you need is a good quality beef stock, butter, flour, salt and ground black pepper. You can also add fresh herbs if you like.

    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 Gravy from Beef Stock

    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.

    melted butter and flour in a saucepan.

    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.

    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.

    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 a rich, thick, homemade beef gravy! It is my favorite part of just about any meal.

    Recipe Notes & 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.
    • For even more flavor, add chopped rosemary, thyme, or sage at the end of cooking.
    • To use cornstarch: mix 1 1/2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour into the hot beef stock and whisk to combine.

    Tools used to create this recipe

    contains affiliate links

    • Saucepan
    • Whisk
    • Gravy boat - will hold up to 4 cups of gravy
    • Gravy ladle

    More delicious recipes with gravy

    • Turkey Gravy
    • Beef Gravy with Pan Drippings
    • Skillet Pork Chops with Herb Gravy
    • Swedish Meatballs
    • Turkey Divan Pot Pie
    • Canadian Poutine
    • Chicken Cordon Bleu

    Enjoy!!

    a small white plate topped with slices of roast beef, mashed cauliflower and beef gravy.

    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.
    4.29 from 7 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: 8 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
    • ¼ teaspoon sea salt
    • ¼ 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 ½ 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
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    Reader Interactions

    Comments

    1. Diana says

      December 26, 2020 at 12:32 pm

      5 stars
      Made this last night with my Christmas prime rib. Very good and simple. Thank you.

      Reply
      • Lisa Johnson says

        January 05, 2021 at 10:31 pm

        Yeah, I am so glad you like it Diana!!

        Reply

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