Making gravy from stock is a great way to make a quick sauce for your meal. It’s really simple and only takes a few minutes. You just need stock (or bouillon), butter, flour, water, and some different spices.
As a passionate home cook, gravy is one of my favorite sauces to make A rich, flavorful gravy can elevate the simplest roasted chicken or slice of meatloaf into a mouthwatering culinary experience While gravies are often made using pan drippings and broth, I’ve found that beef stock cubes provide an easy, fuss-free way to make high-quality gravy anytime. In this comprehensive guide, I’ll share my tips for making gravy with beef stock cubes, as well as delicious recipe ideas.
Why Use Beef Stock Cubes for Gravy?
Before diving into gravy recipes, let’s first understand why beef stock cubes are so useful:
-
Convenience: Stock cubes give you a meaty flavor base right away without having to cook bone broth for a long time. They can be stored at room temperature for months.
-
That’s because the taste of each cube is the same, so your gravy always tastes the same. Homemade broth can vary batch to batch.
-
Deeper flavor – Beef stock cubes add a richer, more umami flavor compared to plain water or chicken stock.
-
Easy browning – Beef cubes lend a nice dark brown color from the concentrated beef juices This gives the gravy an appetizing, homemade look.
So if you want rich, beefy gravy in minutes stock cubes are the way to go! Now let’s look at how to actually make gravy with them.
Essential Ingredients for Beef Cube Gravy
To make great beef gravy with stock cubes, you’ll need:
- Beef stock cubes
- Butter or oil
- All-purpose flour
- Milk, cream, or water
- Salt, pepper, herbs to taste
Step-by-Step Method for Beef Stock Cube Gravy
Follow these simple steps for foolproof beef gravy:
Cook the stock cubes
- Crumble 1-2 beef bouillon cubes into a measuring cup.
- Add 1 cup boiling water and stir until fully dissolved. This is your beef stock base.
Make the roux
- Melt 2 Tbsp butter in a skillet over medium heat.
- Whisk in 2 Tbsp flour until a smooth paste forms.
- Cook, whisking constantly, for 2 minutes until slightly browned.
Add stock and simmer
- Very gradually whisk in beef stock, about 1/2 cup at a time, until incorporated into the roux.
- Add up to 2 cups stock for a thin gravy, less for a thicker consistency.
- Bring to a gentle simmer, stirring frequently.
Finish and adjust seasoning
- For added richness, stir in 1/4 cup milk or cream (optional).
- Season with salt, pepper, thyme, sage, rosemary, etc. to taste.
- Simmer gently 5 minutes to meld flavors.
- Adjust consistency with extra stock or milk if needed.
And that’s it – rich, flavorful beef gravy made easy with stock cubes!
Handy Tips for the Best Beef Gravy
- For a smoother gravy, strain through a mesh sieve after cooking.
- For darker color, use 1 beef and 1 chicken cube. Chicken adds extra body.
- For a hint of sweetness, add a dash of balsamic vinegar or Worcestershire.
- Cook roux slowly to avoid a raw flour taste.
- Add pan drippings along with stock for extra meaty flavor.
Creative Flavor Variations
The flavor possibilities are endless with beef cube gravy. Try these tasty ideas:
-
Mushroom Gravy – Sauté chopped mushrooms with the roux. Use beef and mushroom stock cubes.
-
Onion Gravy – Sauté chopped onions before adding roux. For caramelized onions, cook longer first.
-
Pork Gravy – Use a ham or pork stock cube along with beef for smoky notes.
-
Sausage Gravy – Cook crumbled sausage before making roux. Omit butter and use sausage drippings.
-
Southwestern Style – Add diced green chiles, cumin, and garlic powder. Garnish with cilantro.
5 Delicious Ways to Use Beef Cube Gravy
Need some inspiration for your beefy stock cube gravy? Here are just a few ideas:
- Classic gravy for beef roasts, meatloaf, or steak
- Spoon over mashed potatoes, fries, or biscuits
- Mix into rice, pasta, or stew for added richness
- Drizzle over roasted vegetables like carrots, parsnips, or cauliflower
- Use as the base for beef stroganoff, pot pie, or shepherd’s pie
The possibilities are endless with a simple, flavorful beef gravy on hand!
Common Gravy Mistakes to Avoid
While beef cube gravy is easy, there are a few pitfalls to avoid:
-
Scorching the roux – Cook over medium-low heat and stir constantly to prevent burning.
-
Lumpy gravy – Add stock very gradually while whisking to incorporate smoothly.
-
Too thin or watery – Use less stock for a thicker gravy. Simmer to reduce liquid.
-
Flavorless – Boost flavor with extra cubes, seasonings, pan drippings, etc.
-
Oily or greasy – Use less butter in roux and skim off excess fat after cooking.
With practice, you’ll be able to whip up the perfect gravy consistency each time. For me, the joy is in the journey!
Answers to Common Beef Gravy Questions
Here are answers to some of the most frequently asked questions about making beef stock cube gravy:
Can I use all beef cubes or do I need chicken too?
You can use all beef cubes, but adding 1 chicken cube helps provide structure and a nicer color. Use 2 beef cubes to 1 chicken cube.
Do I have to use milk or cream?
The dairy is optional, but it does make the gravy richer, smoother, and helps cut any bitterness from the beef cubes. Water works fine too.
How can I fix a gravy that’s too thin?
Simmer the gravy uncovered for 10-15 minutes to reduce some of the liquid. For extremes, make a beurre manié by mashing butter and flour together and whisking it in.
What’s the difference between stock cubes and gravy granules?
Stock cubes are compressed broth that requires dilution and cooking. Gravy granules are pre-thickened and need only hot water for instant gravy.
Should I use wine or drippings for more flavor?
Absolutely! Deglaze pan drippings after roasting meat or add a splash of red wine for extra savory depth.
Why you’ll love making gravy from stock
- It only takes 5 minutes to make and is great for making gravy at the last minute.
- Provides luscious gravy even if your meal has no drippings.
- Easy to make, so you can make versions with beef, chicken, or even vegetables
- It’s easy to reheat, so you can make it ahead of time and save the rest for another day.
Making gravy from stock or bouillon is very quick and easy to make from pantry ingredients. Even better, no drippings are needed, so you can have it with everything!.
>> Related recipe: Creamy mushroom soup gravy
Here is a recipe card for making gravy from stock. Scroll down to get it, or read on for more information.
Chicken stock and beef stock
Use stock cubes or powder. You can also use bouillon. This recipe uses stock cubes, but you can substitute another form of stock if you like. If using liquid stock then you can skip adding the water.
The key to getting a really tasty gravy is to use a combination of beef and chicken stock. One good thing about this is that the gravy you make will go well with any meat you choose.
Alternatively, you can switch the stock you use up to make a specific type of gravy:
- You can use beef stock to make a rich brown beef gravy.
- Just use chicken stock to make a lighter chicken gravy to go with chicken.
- You can use vegetable stock instead of meat stock to make a vegetarian gravy. The flavor won’t be as rich, though, so you might need to add more of the other spices to make up for it.
Starting with boiling water makes this recipe faster to prepare. You can heat it in the microwave or kettle while you prepare the other ingredients.
If you roast meat in a pan or an air fryer, you can use the fat from the pan instead. You will need around four tablespoons.
Use all-purpose flour/ plain flour. This is needed to make a roux, which thickens the gravy.
Adds richness to the flavor. If you don’t have onion powder, you can substitute garlic powder or leave it out. You could also fry some onions in a little oil in the pan before adding the butter and flour.
You can adjust the amount of these ingredients to your taste preferences. They are added towards the end of the cooking time. It’s best to add salt and pepper a little at a time until the gravy tastes just right.
How to Make Gravy Using Beef Cubes (Simple Version but Yummy) || Josephine’s Lutong Bahay
FAQ
Is a beef stock cube the same as gravy?
How do you thicken beef stock for gravy?
Can you use stock instead of broth for gravy?
Which is better for gravy, beef stock or beef broth?
How do you make roast meat gravy from stock?
How to make traditional roast meat gravy from stock. Crumble stock cubes into a heat-proof jug and add the boiling water. Stir until stock cubes have dissolved. Heat the butter in a pan over a medium-high heat until melted. Add the flour and onion powder, and stir to combine with the butter to form a paste.
How do you make stock cube gravy?
Creating the perfect stock cube gravy involves a few pro tips: 1. Sautéed Aromatics: Enhance the gravy’s flavour by sautéing onions, garlic, or shallots before adding the roux and stock cube mixture. This adds a delightful depth and complexity to the gravy.
Can you make gravy from stock?
Making gravy from stock is a great way to make a quick sauce for your meal. It is easier than you think and only takes a few minutes! All you need is stock (or bouillon), butter, flour, water, and some seasoning. Comes together quickly in just 5 minutes for last-minute gravy needs. Provides luscious gravy even if your meal has no drippings.
Can you make gravy from bouillon cubes?
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. Dissolve stock cubes or powder in boiling water; Melt butter in saucepan and mix in flour; Pour in stock water while whisking and cook 1.5 minutes until thickened. DONE!