Brown gravy made from savory beef broth tastes great and only takes 10 minutes to make with only 5 ingredients. It’s great for meats, potatoes, and more.
Thanksgiving is a mere month away. And even though there may be some proof to the contrary, I feel better than I have in years past. It could be because it’s finally getting cold outside and stores are selling Christmas decorations (okay, I’ve seen those since the middle of summer). But I’m not in denial that it’s coming up anymore. I can look right past aisles and aisles of shiny ornaments, snowmen, talking Santas, and candy canes until about Halloween. After that, I just accept it. Game on.
Thanksgiving is one of my favorite holidays. I mean, you get to stuff yourself full of delicious food. Strike that. You are contractually obligated to stuff yourself full of delicious food. Every holiday has food but this one is specifically about eating everything in sight. Oh, and the pilgrims (remember them?). The food you eat on Thanksgiving should be tried-and-true, but there are some meals we like to change up. And by “we” I mean me and my ginormous family. It’s okay to put a new spin on an old favorite. (I’m pretty sure the pilgrims didn’t put marshmallows on their sweet potatoes, after all. ).
We all agree on one thing: gravy. Some of us like to stick to traditional Thanksgiving foods, while others like to try new things every once in a while. Specifically beef broth brown gravy. I know, I know—you should make turkey gravy since you have a big turkey, there’s no other choice. But — and hear me out on this — the beef gravy is what makes the turkey. Confused? Allow me to explain.
Although turkey gravy is good, I find it isn’t always dependable. There might not be enough drippings to make enough gravy for everyone at the table, and you don’t want to thin it out just to get it to the right thickness. The flavors of the turkey don’t always shine through either. There are also no pan drippings to use when cooking a turkey, so you can’t make gravy that way. That’s why we just go ahead and make beef gravy. So tasty, and you can make as much or as little as you need for the big day (or any other time gravy is called for). It only takes ten minutes and five ingredients. It tastes so good, too!.
Once you’ve made this gravy, you’ll wonder where it’s been all your life. Cover your whole plate with this thick, flavorful broth. Pour it over your mashed potatoes, turkey, and rolls. Just promise me you’ll have it at your table.
A rich flavorful gravy can take any dish from bland to grand. For a gravy that’s full of deep beefy flavor, beef consomme is the secret ingredient. This concentrated and intensely flavorful beef broth adds a major punch of savoriness.
With just a few simple ingredients you can make delicious beef consomme gravy right on your stovetop. This gravy pairs perfectly with roasted meats mashed potatoes, fries, and much more. Follow my easy recipe below to learn how to make beef consomme gravy that will wow your tastebuds.
Benefits of Using Beef Consomme for Gravy
Beef consomme has some major advantages when making gravy:
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Deeply concentrated flavor – Simmering and straining concentrates the beefy flavor into an intense, savory broth
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Smooth texture – Clarifying the consomme makes for a gravy with velvety, lush texture
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Easy mixing – The liquid consistency makes it easy to blend and inhibit lumps
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Richer taste – More satisfying and mouth-coating than gravies made with plain beef broth
The concentrated flavor and silky texture makes consomme an amazing base for gravy. Just a bit of flour and butter is all you need to transform it into a rich, beefy topping.
Shopping List for Beef Consomme Gravy
Making beef consomme gravy only requires a handful of ingredients:
- 1 cup beef consomme
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper
When buying beef consomme, look for a high-quality version without impurities for the smoothest gravy. I like using Better Than Bouillon as the base.
For the butter, use a full-flavored type like grass-fed. All-purpose flour helps thicken the gravy to the right consistency. And don’t forget salt and freshly ground black pepper to season.
Step-by-Step Instructions
Making gravy with beef consomme takes just a few easy steps:
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Heat 1 cup beef consomme in a skillet or saucepan over medium-low heat until warmed through, about 3-4 minutes.
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In a small bowl, mash 2 tbsp softened butter together with 2 tbsp all-purpose flour using a fork until a paste forms.
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Whisk the butter-flour mixture into the warmed consomme. Bring to a simmer.
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Cook for 2-3 minutes, whisking constantly, until thickened to your desired gravy consistency.
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Season with salt and pepper to taste.
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Serve warm over meats, potatoes, rice, fries, or biscuits. Enjoy!
The key is whisking vigorously when adding the butter-flour paste to prevent any lumps. Letting it simmer for a few minutes allows the flour to cook and thicken.
Best Ways to Use Beef Consomme Gravy
This simple yet flavorful gravy pairs perfectly with:
- Roast chicken, turkey, or beef
- Fried chicken or pork chops
- Mashed, baked, or fried potatoes
- Biscuits or dinner rolls
- Rice or pasta dishes
- Pot pies or stews
Drizzle it over meats and sides for added moisture and savoriness. Or use it as a scrumptious dipping sauce for fried foods. The options are endless!
Tips for Perfect Beef Consomme Gravy
Follow these tips for smooth, lump-free gravy every time:
- Use a wire whisk for best blending results
- Cook over medium-low heat to avoid scorching
- Whisk vigorously and constantly when adding butter-flour
- Add more consomme or flour to adjust thickness
- Strain for silky texture if any lumps occur
- Finish with fresh parsley, thyme, or pepper for flavor
Play with different seasonings like garlic, onion, or cayenne pepper to customize the gravy’s flavor profile to your taste.
Common Questions About Beef Consomme Gravy
Here are some frequently asked questions:
What’s the difference between beef broth and consomme?
Consomme is strained for clarity and concentrated in flavor whereas regular broth is opaque and thinner.
Can I use frozen consomme?
Yes, just thaw first and use the same amount. Stir before use.
Do I need special flour?
All-purpose flour works great. For a darker gravy, use wheat flour.
Can I prepare it ahead of time?
Absolutely! Make it up to 3 days ahead. Reheat gently before serving.
Can I use milk instead of flour?
Milk or cream can work but makes a thinner gravy. Flour gives the richest texture.
Satisfy Your Tastebuds with Beefy Gravy
WHAT SIDES GO WELL WITH GRAVY?
The first thing that comes to mind is mashed potatoes. Mashed potatoes aren’t done until they’re covered in gravy, no matter if you make them on the stove or in the slow cooker. They go together like chocolate and milk, apple pie and ice cream, burgers and fries…you get the picture. However, gravy is a great finale for a number of dishes, including:
- There are slow cooker mashed potatoes and slow cooker buttery garlic herb mashed potatoes. All of these are delicious, and they free up space on the stove and oven, which we’ll take.
- Turkey. Whether you roast, brine, dry rub, fry, or grill your turkey, a big bowl of gravy always makes it taste better. Don’t worry, beef gravy pairs excellently with poultry.
- Rolls. I like to take pieces of my buttery dinner rolls and dip them in my gravy. Better yet, make a small sandwich the next day with turkey, gravy, and any other toppings you like.
- You can save some to put on a meatball sub, French fries, or even pasta.
- Put gravy on top of a split open baked potato.
HOW DO YOU MAKE GRAVY FROM BEEF DRIPPINGS?
If you made or are making a beef roast soon, be sure to save the drippings. You can always pop them in the freezer for future use too. Substitute the drippings for the beef broth and then follow the recipe below as-is.