Any savory dish that needs water can use beef broth (also called beef stock) to add a rich, deep flavor. This includes soups, stews, curries, pasta sauces, braises, and more.
Beef broth is particularly delicious if it’s homemade. To make this, just slowly simmer browned beef bones in water with some vegetables (onion, carrot, and celery are great choices!) herbs, and maybe some garlic or wine.
It’s really up to you how complex you want your stock to be. Let this cook for 4 to 6 hours, then let it cool and strain it. You will be left with a clear, light brown broth that is much better than water for making soups, rice (or other grains), and braised meat dishes. You can freeze this beef stock in small containers or, even better, in ice cube trays. When you need a little bit, just take one out of the freezer.
You can also buy beef broth at any grocery store in tetra packs or cans. If you cook a lot, then you should always have beef broth on hand. But if you forget it, here are some great things you can use instead of beef broth or stock in any recipe.
Beef stock is a common ingredient called for in many recipes. It provides deep, savory flavor from beef bones, meat, and vegetables simmered together. But what if you don’t have any beef stock on hand? Can you substitute gravy instead?
The short answer is yes, you can use gravy in place of beef stock in most recipes. Gravy and beef stock have some similarities that make gravy a suitable substitute. However, there are also some important differences to keep in mind.
In this article, we’ll cover everything you need to know about using gravy as a beef stock substitute including
- What is beef stock and how is it used?
- What is gravy and how does it differ from beef stock?
- When can you substitute gravy for beef stock?
- How to modify gravy to better match beef stock
- Beef stock and gravy substitution ratio
- Recipes and dishes suitable for using gravy instead of beef stock
- Tips for getting the best results when using gravy as a substitute
What is Beef Stock and How is it Used?
Beef stock is a liquid made by simmering beef bones, meat, and vegetables like carrots, celery, onions, and herbs in water for several hours. This long simmering extracts collagen, gelatin, minerals, and nutrients from the ingredients, resulting in a rich, savory broth.
The meat and bones give the stock a deep beef flavor The vegetables and herbs add layers of flavor The collagen and gelatin thicken the liquid and give it a velvety mouthfeel,
Beef stock is used as a base or ingredient in many savory dishes like soups, stews, braises, risotto, and sauces. It provides moisture, richness, and that satisfying meaty umami taste. A few ways beef stock is used:
- Deglazing pans to make flavorful pan sauces
- Cooking rice or grains to add flavor
- Braising tough cuts of meat to make them tender
- Adding richness and body to gravy
- Making French onion soup with caramelized onions
- Providing the base for beef soups like pho or beef stew
What is Gravy and How Does it Differ from Beef Stock?
Gravy is also a savory liquid made from meat drippings. But while beef stock simmers bones and vegetables for hours, gravy starts with the delicious pan drippings left in the bottom of a roasting pan after cooking meat like roast beef, chicken, or turkey.
To make gravy, these meaty browned bits called fond are whisked together with flour and broth or other liquid like milk or cream. The flour thickens the liquid into a silky gravy. Seasonings like black pepper, herbs, or wine are often added for extra flavor.
So while beef stock and gravy are both meat-based savory liquids, there are some important differences:
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Flavor – Beef stock has a deeper, richer meat flavor from bones and long simmering. Gravy has pan drippings flavor but isn’t as beefy.
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Body and Texture – Beef stock is richly mouth-coating. Gravy is silky and thick from flour.
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Color – Beef stock is amber brown to golden. Gravy ranges from pale tan to dark brown.
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Vegetable flavors – Beef stock gets flavor from simmered veggies. Gravy typically doesn’t have vegetables.
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Fat content – Beef stock is defatted. Gravy often has some fat from drippings.
So gravy has some savory meaty notes, but not the rich long-simmered flavor of beef stock. The texture is thicker from flour rather than the collagen and gelatin in stock. Keep these differences in mind when using gravy as a substitute in recipes.
When Can You Substitute Gravy for Beef Stock?
For the most part, gravy can be substituted for beef stock in most recipes. The savory meaty notes and thick silky texture of gravy make it a suitable stand-in for stock in many dishes.
Gravy works especially well substituting for beef stock in recipes where you want that thick, rich texture and browned flavors. For example:
- Gravies and pan sauces
- Stews like beef stew or beef bourguignon
- Braises for beef roasts or short ribs
- Rich beef-based soups like French onion soup
- Adding richness and flavor to savory pies or casseroles
- Cooking grains like rice, barley or farro
- Anything you’d use a beef stock based sauce for
Gravy is not the best substitute for beef stock in more delicate dishes where you really want that deep long-simmered beef bone broth flavor. Examples include:
- Light soups like chicken noodle soup or broccoli and cheddar soup
- Veggie-focused soups, for the most part
- Risotto or paella, where the rice will turn mushy from the extra thickener in gravy
- Any recipe where you don’t want the additional thickening power of flour
But for heartier beef dishes and savory cooking, gravy stands in quite well for beef stock in most recipes.
How to Modify Gravy to Better Match Beef Stock
When substituting gravy for beef stock, you may want to tweak the gravy a bit first to better match the flavor and texture of stock:
Thin the gravy – Beef stock is thinner than gravy straight from the roasting pan. For a closer match, thin the gravy with some water, broth or milk.
Simmer with aromatics – For richer flavor, simmer gravy for 10-15 minutes with aromatics like onions, carrots, celery, bay leaves, parsley, peppercorns, or other herbs and spices. This will impart some of the complexity you get from simmered beef stock.
Skim the fat – For a leaner texture closer to defatted beef stock, skim off some of the excess fat from the top of the gravy before using.
Add umami boosters – Stir in ingredients like tomato paste, soy sauce, fish sauce, or mushroom powder to add savory depth and umami flavor that you get from beef stock.
Sample and adjust seasoning – Taste the gravy and add any extra seasonings needed like salt, pepper, herbs, or Worcestershire sauce to get it closer to the seasoned flavor of beef stock.
Making a few simple adjustments like these before substituting it for stock will get your gravy closer in both flavor and texture to beef broth.
Beef Stock and Gravy Substitution Ratio
When substituting gravy for beef stock, the general substitution ratio is:
- 1 cup beef stock = 1 cup gravy
However, since gravy is thicker than beef stock, you may need to thin it with liquid as noted above to get the right consistency.
As a guideline for thinning:
- Thin gravy with 1/4 to 1/2 cup liquid per 1 cup gravy. Broth, milk, or water all work for thinning.
So for example, if a recipe calls for:
- 1 cup beef stock – use 1 cup gravy, thinned with 1/4 cup water
- 2 cups beef stock – use 2 cups gravy, thinned with 1/2 cup broth
Thin the gravy with small amounts of liquid until you get the desired consistency to match the stock called for.
Taste the dish as you go to ensure the flavor is not becoming too diluted. You may need to add a little extra simmered aromatics or seasonings to compensate for the additional liquid.
Recipes and Dishes Suitable for Using Gravy Instead of Beef Stock
Gravy makes a simple substitute for beef stock in all types of hearty dishes:
Beef stews and braises – Beef bourguignon, beef stew, pot roast. The deep meaty notes of gravy are a natural fit.
Risottos and rice dishes – Mushroom risotto, beef and rice casserole. The starch in the gravy helps create creamy rice.
Savory pies – Shepherd’s pie, tamale pie, chicken pot pie. Gravy adds moisture and a luscious texture.
Pan sauces and gravies – Use as the base for steak pan sauce, or thicken with more flour for classic gravy.
Soups – French onion soup, minestrone, vegetable beef soup. Provides richness and body.
Casseroles or bakes – Lasagna, moussaka, tamale bake. Gravy gives a nice savory note to saucy bakes.
Mashed potatoes – For flavor and moistness, stir gravy right into mashed potatoes.
Pan drippings sauce – Deglaze the pan with gravy after cooking roasts, chops, chicken, etc.
As you can see,
Bouillon Cubes or Powders
To use these, just mix the powder or cube with warm water and bam! You have instant beef broth!
These are great alternatives to stock because you don’t have to keep them in the fridge and can leave them out on the shelf. They’re also very light, so they’re great for camping or traveling. They are also very affordable, making them great for students or anyone on a budget.
On the other hand, these dried forms often have a lot of salt and an artificial taste, so be careful when you use them and always read the package to know how much water to add to dilute them. You can always add more or less water depending on your preferences.
Ramen Seasoning or Gravy Packet
People who buy cheap ramen often get flavor packets that taste great, and they often come in beef flavor. However, these packets are very salty, so make sure to mix them with four cups of water.
As an easy and cheap alternative to beef broth, you can use any brand or flavor to spice up your food instead of plain water! If you need to, you can also use powdered gravy mix; just add four times as much water as the recipe calls for.
Beef Broth Brown Gravy
FAQ
What can I use instead of beef stock?
Can you use beef gravy instead of stock?
What to use if you don’t have stock?