Making gravy is a straightforward holiday tradition; all you need are some flour, some turkey fat drippings, and the ability to make a roux. However, there are times when you don’t want to wait until Thanksgiving or Christmas to enjoy the delicious golden brew that enhances the flavors of everything on your plate. Sometimes all you want is a bowl of instant mashed potatoes and a little bit of brown gravy. There is an alternative to using roasted chicken fat drippings to satisfy those cravings at any time. In fact, it’s likely already in your pantry.
When making any basic brown gravy, you might need to substitute animal fat. Basic bouillon cubes work amazingly well as a substitute. The finished product, while not top-notch, is still tasty and of acceptable quality, falling somewhere between gravy made from actual drippings and gravy made from powdered packets. Even though it won’t replace homemade gravy made from freshly rendered drippings, the meat flavor in the broth can at least significantly enhance the flavor.
Start by dissolving three to four bouillon cubes in a cup of hot water to make a bouillon-boosted gravy. If you use a wet product like Better than Bouillon or powdered bouillon, start with a few tablespoons and add more as desired. Once the bouillon is prepared, whip up a roux. A couple of tablespoons of butter or oil are heated in a saucepan before an equal amount of flour is added and whisked in. Once the flour and fat mixture is golden brown, slowly whisk in the bouillon broth to create a roux. The gravy should begin to thicken if you add a little liquid at a time, giving you the much-desired savory topping, if not the stuffing to go with it.
It’s possible that bouillon cube gravy won’t taste exactly like the thick, meaty sauce served at holiday dinners every year. But it makes a great addition to dinners at home and at the office. Without having to roast a whole bird first, you can add a delicious condiment to any meal once you’ve made gravy from bouillon cubes.
Best Ever Beef Gravy
You can make 5-star gravy in just 5 minutes with only 5 ingredients, which is why I’ve named this recipe “5-5-5 beef gravy.”
This sauce is delicious and silky smooth, and it goes great over egg noodles, meatballs, roasts, meatloaf, mashed potatoes, you name it!
Try this turkey gravy if you don’t like brown gravy, or my recipe for crockpot pork chops if you want gravy to go with pork.
Ingredient Notes & Substitutions
- I like to use unsalted butter and then season with salt at the very end because you really need this to make the roux.
- Flour – All-purpose flour is almost always a good choice. My mouth is watering just thinking about the result—a thick, luscious gravy that literally cascades over meat, potatoes, or whatever else you want to top it with!
- Adding onion powder to your gravy will give it a good, simple flavor. Check out the FAQ below for more information on how to really dress up your homemade brown gravy if you want to get more creative with your spices and seasonings!
- Bouillon de beef
How to Make Gravy With Beef Broth
You must first prepare a roux in order to prepare this homemade brown gravy recipe with beef broth. It sounds fancy, but it’s super simple!.
Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking and let the mixture cook for about a minute to get rid of the floury flavor.
Add the beef broth next, whisking well after each addition of just a quarter cup. Once it’s all been added, bring it to a boil. When the mixture comes to a rolling boil, turn down the heat to a simmer for a few minutes, and you’re done!
Storing and Reheating Homemade Brown Gravy
You can prepare this beef gravy recipe up to 5 days beforehand. Keep it covered and refrigerated until you’re ready to serve.
It will thin out when it is reheated, so don’t worry if it comes out thicker than you expected. Do so in a saucepan over medium heat.
Add a tablespoon of beef broth to thin it out further if necessary.
What is the difference between brown gravy and beef gravy?
Brown gravy can be made from any brown stock, but beef gravy must always be made from beef stock.
To put it another way, all brown gravy is not beef gravy, but all beef gravy is a brown gravy. Similar to the paradox that “all sandwiches are subs, but not all subs are sandwiches,”
How can I make beef gravy better?
Although my recipe for beef gravy is delicious, it is also very basic. There’s so much you can do to spice things up!.
Adding a good balance of flavors, such as some fresh herbs and mustard, wine, or vinegar for acidity, can help your gravy taste better.
Including additional ingredients in your roux will also produce wonderful results and infuse the gravy with those flavors. Before adding the flour, sautéing onions, garlic, mushrooms, or bacon (or all of them if you’re feeling brave!) in the butter will significantly alter the gravy’s flavor profile. In a good way!.
What’s the difference between beef broth and beef stock, and can I substitute it?
Meat or vegetables (or a combination of the two) are simmered in water to make broth, which imparts all of its flavor over a long period of time. On the other hand, stock is created by simmering bones in water.
Now that’s been clarified, stock and broth can be used interchangeably. You should be aware of a few variations: stock is typically thicker than broth, whereas broth is more flavorful and full-bodied.
Enjoy! With love, from our simple kitchen to yours.
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5-Minute Beef Gravy + Video
- ▢ 2 cups water
- Either 4 beef bouillon cubes or 4 teaspoons of beef bouillon powder
- ▢ 1/4 cup unsalted butter
- ▢ 1/4 cup all-purpose flour
- ▢ 1 teaspoon onion powder
- In a heat-resistant container (I use a 2-cup glass measuring cup), combine water and bouillon. One minute at a time, microwave the beef broth until it is steaming hot.
- Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in the flour and onion powder. Continue whisking for another minute or so, or until the mixture bubbles up and thickens. This helps cook out the ‘floury’ taste.
- Pour hot beef broth into the flour mixture while whisking. Stir everything together, then bring to a boil before simmering for one minute.
- Serve and enjoy!
All dietary data are estimates based on calculations made by third parties. The nutritional value of each recipe varies depending on the ingredients used, the measurement techniques, and the portion sizes.
Originally published July 2012, updated and republished December 2022
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How to Make Gravy Using Beef Cubes (Simple Version but Yummy) || Josephine’s Lutong Bahay
FAQ
Can you make beef broth with bouillon cubes?
A bouillon cube, a dehydrated broth that comes in the form of a cube or a loose powder, can be used to quickly make beef broth. Although bouillon cubes are inexpensive and practical, the taste they impart is different from that of freshly made or canned broth due to their high salt content.
How much broth does 1 bouillon cube make?
Most recipes that call for broth or stock can be replaced with bouillon cubes or granules. For every cup of broth, it is advised to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water.
What can I substitute for dry brown gravy mix?
Brown gravy mix can be replaced with a variety of flavorful and healthier alternatives, including onion soup, beef broth, vegetable stock, and canned gravies. When cooking, these can be used in place of brown gravy mixes.
Is brown gravy the same as beef gravy?
Before we begin, please be aware that there are several terms used to describe beef gravy, including brown gravy, dark gravy, and beef stock gravy. All of these terms essentially refer to the same thing, which is gravy made from beef stock, broth, or pan drippings after cooking beef.