Beef Gravy without Pan Drippings
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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.
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
- 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
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.
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.
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.
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
Yes, you can use cornstarch as an alternative to flour for thickening gravy. Cornstarch creates a smoother texture, but it’s essential to use it correctly to avoid a slimy consistency.
Mix 1.5 teaspoons of cornstarch with 1 tablespoon of water to create a corn starch slurry. Pour into the hot beef stock and whisk to combine.
To prevent lumpy gravy, ensure you whisk the thickening agent (flour or cornstarch) thoroughly into the liquid before heating. Gradually add the liquid to the thickening agent while whisking continuously to create a smooth mixture.
You can enhance the flavor of your gravy by using aromatic vegetables, herbs, and spices. Deglazing the pan with wine and adding ingredients like Worcestershire sauce, soy sauce, or tomato paste can also add deeper flavor.
To make gluten-free gravy, use a gluten-free thickening agent such as cornstarch or a gluten-free flour blend. Ensure that any other ingredients you use, including broths and flavorings, are also gluten-free.
If your gravy is too salty, you can dilute it by adding more unsalted broth or stock. You can also whisk in a splash of cream or half-and-half or add. Try to avoid beef bouillon cubes and granules which are quite salty, stick to high-quality beef drippings, stock, or broth.
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
- Saucepan
- Wire Whisk
- Gravy Boat – will hold up to 4 cups of gravy
- Gravy Ladle
Delicious recipes with gravy
- Traditional Beef Gravy with Meat Juices
- Skillet Pork Chops with Herb White Gravy
- Swedish Meatballs
- Turkey Divan Pot Pie
- Canadian Poutine with French fries and cheese curds
- Pork Chops with Pan Gravy
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Enjoy!!
Beef Gravy without Pan Drippings
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
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.
Made this last night with my Christmas prime rib. Very good and simple. Thank you.
Yeah, I am so glad you like it Diana!!