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.
Beef stock is a foundational ingredient that adds incredible savory flavor and richness to soups, stews, braises, gravies, and more But what if you’re out of stock when a recipe calls for it? Can beef gravy be used as a substitute?
While not an exact 1 1 replacement, beef gravy can be used in place of beef stock in most recipes with a few tweaks. Read on to learn if and how to utilize beef gravy when you’re out of stock.
Beef Stock vs. Beef Gravy
To understand how these two ingredients can substitute for one another it helps to first look at what distinguishes them
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Ingredients – Beef stock uses bones, meat, and vegetables. Beef gravy starts with pan drippings and flour.
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Cooking method – Stock simmers for hours extracting flavors. Gravy quickly thickens drippings with flour or starch.
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Flavor – Stock has a richer, meatier flavor. Gravy can taste floury or less robust.
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Consistency – Stock is thin and broth-like. Gravy has a thick, saucy texture.
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Purpose – Stock provides base flavor. Gravy serves as a rich finishing sauce.
So while gravy and stock share similarities, gravy will impart its own unique flavor profile when used in place of stock.
How to Substitute Beef Gravy for Stock
When substituting beef gravy for stock, a few modifications will help balance the flavors:
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Thin the gravy with broth, wine or water to approximate stock consistency.
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Boost flavor by browning meat, sautéing aromatic veggies, or adding tomato paste or soy sauce.
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Reduce salt since gravy is often saltier than stock. Taste and adjust seasonings as needed during cooking.
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Account for thickness by reducing other liquids or adding a starch slurry if the dish seems too thin.
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Add gravy later in cooking versus at the beginning so the flavor doesn’t become diluted over long cooking times.
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Use small amounts of gravy just for flavor rather than as the main liquid for soups or braises.
Best Uses for Beef Gravy as Stock
While gravy won’t mimic stock perfectly, it can work well:
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As a flavorful addition to vegetarian soups and stews in place of stock
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In small amounts to boost savoriness in sauces, gravies, or braising liquid
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As a base for mushroom or onion soups when thinned with broth or milk
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In pan sauces, especially with wine, mushrooms, or bold seasoning for balance
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In dishes with salty or strong-flavored ingredients that can handle gravy’s punch
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To impart richness when making risotto or cooking grains like rice, farro or barley
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For adding color, texture, and flavor to gravy-based dishes and casseroles
Tips for Using Leftover Gravy
Don’t let leftover gravy go to waste! Use it to replace stock by:
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Whisking in broth, milk or water to thin.
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Browning meat scraps or sautéing aromatics to boost depth.
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Blending with tomatoes or tomato paste for sweetness and acidity.
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Adding to soups, stews and risottos for savory flavor.
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Drizzling into pan sauces and dish bases in small amounts.
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Freezing in ice cube trays for easy use later.
Other Substitutions for Beef Stock
When beef gravy isn’t an option, consider these handy stock stand-ins:
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Chicken, vegetable or mushroom broth
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Beef consommé or bouillon
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Red wine, beer or coffee
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Onion soup mix and water
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Soy sauce, Worcestershire sauce or tomato paste
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Miso paste or veggie stock plus seasonings
Make Your Own Beef Stock and Gravy
For the best flavor and quality, make stock and gravy from scratch:
Homemade beef stock – Simmer beef bones, meat, vegetables and herbs for 8-12 hours.
Easy beef gravy – Make a simple roux with beef drippings and flour. Whisk in stock and milk or cream.
With the right techniques, beef gravy can be an excellent pinch-hitter for stock. Next time your recipe calls for stock but all you have is gravy, don’t stress – just follow these tips for close-to-the-real-thing flavor.
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.
Beef Broth Brown Gravy
FAQ
Can I use gravy instead of stock?
What can I use instead of beef stock?
What is the difference between beef broth and beef stock gravy?
Can you substitute beef broth for gravy?