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.
As a passionate home cook and beef lover, I’m always seeking out new cuts of beef to experiment with. Recently, I discovered an underrated beef cut called gravy beef. With its deep flavor and budget-friendly price, gravy beef has become one of my go-to choices for stews, braises, soups and more
In this comprehensive guide we’ll dive into everything you need to know about cooking with gravy beef and how to make the most of this old-school cut!
What is Gravy Beef?
Gravy beef comes from the tougher, hard-working parts of a cow like the chuck, brisket, shank and round. It contains a lot of collagen and connective tissue from muscles that get a good workout. This cut is known as a secondary cut rather than a prime cut like ribeye or tenderloin.
Due to its abundant collagen content, gravy beef must be cooked slowly using moist heat methods to break down the tough tissues and turn it tender. The collagen melts into the cooking liquid, resulting in rich, full-bodied gravy, hence the name “gravy beef.”
Other names this cut may go by include stewing beef, braising steak, or pot roast. It’s often sold pre-cut into cubes perfect for stews and braises. With its beefy flavor and budget price point, gravy beef delivers satisfaction without breaking the bank!
Benefits and Uses of Gravy Beef
There are many great reasons to cook with gravy beef:
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Inexpensive – As a less premium cut, gravy beef costs just a fraction of fancier steaks.
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Flavorful – The well-exercised muscles deliver deep, beefy flavor.
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Versatile – Perfect for stews, braises, soups, gravy, shepherd’s pie, and more!
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Nutritious – Provides protein, iron, zinc and B vitamins.
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Satisfying – Meltingly tender when cooked properly.
Gravy beef brings richness and heartiness to dishes like beef stew, pot roast, beef bourguignon, chili, pho, and more. Browning the meat first helps develop even more complex flavors.
How to Cook Gravy Beef to Perfection
Cooking gravy beef to fork-tender perfection is simple when you follow these tips:
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Cut beef into 1-2 inch cubes – This increases surface area for maximum tenderizing.
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Dry beef well and coat with flour – Drying enhances browning and flour adds thickness to the gravy later.
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Brown beef in batches – Don’t crowd the pan. Browning adds tons of flavor.
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Sauté aromatics – Cook onion, garlic, carrots, celery, etc. to add depth.
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Use a heavy pot with lid – Dutch ovens or heavy stock pots work great.
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Add cooking liquid – Wine, broth, tomatoes, beer, etc. Liquid should cover beef mostly.
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Simmer LOW and SLOW – Cook covered at least 2-3 hours until fork tender.
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Let rest before serving – Allows juices to reabsorb for moist, tender beef.
When braising gravy beef, the simmering time can vary from 2-4 hours depending on the cut. Keep an eye on it and test for tenderness periodically.
Top Recipe Ideas for Gravy Beef
Gravy beef is endlessly versatile. Here are just a few delicious ways to use it:
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Classic Beef Stew – With potatoes, carrots and mushrooms.
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Beef Bourguignon – Braised in red wine with bacon and mushrooms.
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Hearty Beef Chili – Add warm spice flavors and beans.
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Sunday Pot Roast – Slow cooked with vegetables until fall-apart tender.
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Cottage Pie – Cozy gravy beef topped with creamy mashed potatoes.
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French Onion Beef Soup – Richly flavored broth with caramelized onions.
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Vietnamese Pho – Gravy beef shines in this aromatic broth and noodle soup.
With its deep savoriness, gravy beef elevates any stew, braise or soup. The possibilities are endless!
Storing and Freezing Gravy Beef
To extend the shelf life of gravy beef:
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Store fresh raw beef for 2-3 days tightly wrapped in the fridge.
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Freeze extra raw beef up to 6 months in an airtight package.
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Cooked gravy beef keeps refrigerated for 3-4 days or freeze for 2-3 months.
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Portion cooked beef into meal sizes before freezing for quick reheating later.
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Always thaw frozen beef safely in the fridge before using.
Proper storage keeps gravy beef fresh and ready to become the star of your next hearty comfort food dish!
Gravy Beef – Don’t Knock It Till You Try It!
While it may not be the fanciest or most popular cut, gravy beef deserves more time in the spotlight. With some simple prep and slow cooking, gravy beef becomes the ultimate melt-in-your mouth meat for stews, braises and soups. Its hearty beefiness shines when given the proper time and care in the kitchen.
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.
THE BEST BEEF TIPS & GRAVY | A SOUTHERN COMFORT CLASSIC RECIPE | TENDER & FLAVORFUL | NO LIPTON
FAQ
What is gravy beef for?
Can I use gravy beef instead of chuck steak?
Does gravy beef get tender?
Is chuck or gravy beef better for slow cooking?
What is gravy beef?
Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking.
What are the benefits of having beef?
Beef is an excellent source of protein having 26 grams per 100 grams of serve. Besides, it is rich in vitamin B-12, B-6 and iron. Consumption of beef must be encouraged to meet the protein requirements and overcome nutritional deficiencies like protein-energy deficiency, nutritional deficiency anaemia, megaloblastic anaemia etc. However, beef has high amounts of saturated fats which are potentially capable of elevating the bad cholesterol in the body. Thus, its consumption should be restricted to only once or twice a week and the maximum serving per person should not increase 50 grams.
What to eat with beef tips & gravy?
Beef tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy. Serve this beef tips recipe over mashed potatoes or even rice or pasta for the perfect meal! Beef tips are an inexpensive way to feed your family, and they’re easy to prepare. This recipe makes the beef extra tender and a rich flavorful brown gravy.
What is beef tips & gravy?
Beef Tips and Gravy have tender chunks of beef smothered in a rich beefy gravy, then served over mashed potatoes. It’s the ultimate comfort food meal. Pin to save it for later! What’s the difference between Beef Tips and Steak Tips? How do I make Beef Tips and Gravy? Click here for more delicious Beef Recipes!