I’m all for the Best Brown Gravy Recipe that only takes 5 minutes and a few simple ingredients. It tastes just as smooth and delicious as pan gravy or sauce that has been cooking for hours. You will not believe how easy this recipe is for brown gravy without drippings. Watch this video and then follow the steps.
Sometimes it seems like you never have enough time to make dinner. You need easy, quick, and tasty recipes. That is the exact time to make my 5-5-5 brown beef gravy!!.
Making homemade gravy with flour and broth is so much easier than working with pan drippings. Not having to wait for anything to cool, strain out any extra fat, or cook the meat first in any way is helpful.
Plus, you can make it well ahead of time, saving you even more time on the day of. You’ll love how rich the flavor is and how well it goes with any simple recipe! This is the best gravy ever!
Gravy is one of those staples that can instantly elevate a wide variety of dishes Whether you’re looking to add flavor to mashed potatoes, chicken, meatloaf, or biscuits, gravy is a simple way to make your meal more delicious But making gravy from scratch using pan drippings can be time-consuming and messy. That’s where beef bouillon cubes come in handy! These little cubes of concentrated beef flavor allow you to whip up rich, meaty gravy in minutes flat.
As a busy home cook I rely on beef bouillon cubes to add big flavor fast. In my experience, gravy made with bouillon cubes tastes nearly as good as gravy made from scratch. And it’s so much quicker and easier! All you need is bouillon cubes, butter or oil flour, and liquid. In just 20 minutes, you can have luscious, beefy gravy ready to top anything on your plate.
In this article, I’ll walk you through my simple process for making incredible gravy with beef bouillon cubes. I’ll cover:
- Why bouillon cubes make gravy easy
- How to choose the right kind of bouillon
- Step-by-step gravy making instructions
- Tips for maximizing flavor
- Variations like mushroom or onion gravy
- Common questions
Armed with these tips, you’ll be able to whip up gravy anytime the craving strikes! Let’s get started
Why Use Bouillon Cubes for Gravy?
There are a few key reasons why beef bouillon cubes are my go-to for quick and easy gravy:
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Convenient. Bouillon cubes are shelf-stable, so you can keep them in the pantry indefinitely. No need to wait until you roast a chicken or beef roast to have the pan drippings for gravy. Bouillon cubes let you make gravy anytime.
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Fast. Making gravy from pan drippings takes time. You have to deglaze the pan, skim off the fat, then make a roux. Bouillon cubes cut out all those extra steps. Just dissolve the cubes in hot liquid and add to your roux.
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Flavorful. Bouillon cubes are extremely concentrated, packing a big punch of beefy flavor into a tiny cube. Even though the gravy isn’t made from true pan drippings, bouillon delivers rich, meaty flavor.
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Thickens easily. The bouillon liquid incorporates seamlessly into the roux for a smooth, thick gravy every time. No worries about lumps!
For effortless, delicious gravy in minutes, it’s hard to beat beef bouillon cubes. Now let’s talk about choosing the right kind.
Selecting the Best Bouillon for Gravy
Walk down the soup aisle at any grocery store and you’ll see shelf after shelf of bouillon options. Cubes, powders, pastes, organic, low-sodium…the choices are endless!
For rich, meaty gravy, here are the two best options:
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Beef bouillon cubes. The classic choice. Cubes like Knorr and Maggi are inexpensive, widely available, and provide bold, concentrated beef flavor perfect for gravy.
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Beef base. Bases like Better Than Bouillon contain concentrated beef stock rather than broth like cubes. The thicker texture integrates seamlessly into gravy with spectacular flavor.
I suggest avoiding liquid broths and stocks. They cook down and reduce too much to be convenient for gravy making. Stick with cubes or paste for the easiest, best results.
Now we’re ready to walk through the simple process of making delicious gravy with beef bouillon cubes!
How to Make Gravy with Bouillon Cubes
Making gravy with bouillon cubes takes just 3 easy steps:
Step 1: Prepare the Bouillon
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For beef cubes, dissolve 4-5 cubes (about 2 Tbsp) in 1 cup very hot water. Stir until fully dissolved.
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For beef base/paste, scoop 2-3 Tbsp into 1 cup very hot water. Whisk until fully incorporated.
This will yield ~1 cup concentrated beef bouillon ready for gravy.
Step 2: Make a Roux
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Melt 2 Tbsp butter in a skillet over medium heat.
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Whisk in an equal amount (2 Tbsp) all-purpose flour.
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Cook, whisking constantly, for 2-3 minutes until bubbling and golden brown.
Step 3: Combine and Simmer
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Pour in 1/2 cup hot beef bouillon, whisking constantly to prevent lumps.
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Slowly pour in the remaining 1/2 cup bouillon, whisking well after each addition.
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Let gravy simmer until thickened, 3-5 minutes.
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Season with salt and pepper to taste.
That’s it! In less than 10 minutes, you’ll have approximately 1 cup of rich, meaty beef gravy ready for anything from mashed potatoes to biscuits.
Here are some extra tips for maximizing flavor:
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For a thicker gravy, increase the roux to 3 Tbsp each butter and flour.
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For extra beefy flavor, use 6 cubes or 4 Tbsp paste.
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Add a splash of Worcestershire sauce just before serving.
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Simmer mushroom stems before making the roux for added umami.
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Top with fresh parsley right before serving for a pop of color.
The basic gravy is delicious as-is. But you can also jazz it up by adding different mix-ins:
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Onion gravy: Saute 1/2 cup diced onion before making roux.
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Mushroom gravy: Add 1/2 cup sliced mushrooms when simmering.
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Country gravy: Use milk instead of water for a creamy gravy.
Now that you’ve got the method down, you can whip up this easy gravy anytime a craving strikes. Keep bouillon cubes on hand and gravy is always just minutes away.
Frequently Asked Questions About Bouillon Gravy
Here are answers to some of the most common questions about making gravy with bouillon cubes:
How long does bouillon gravy last in the fridge?
Leftover gravy will keep in an airtight container for 3-4 days. Reheat gently before serving.
Can I freeze bouillon gravy?
Absolutely! Let it cool completely, then transfer to freezer bags or containers. It will keep for 2-3 months.
What’s the difference between broth, stock and bouillon?
Broth is made by simmering meat in water. Stock is made by simmering bones in water. Bouillon is a concentrated paste or cube of dried broth or stock.
What liquid should I use with the bouillon?
Water is traditional, but you can also use milk, broth, or stock for more complexity. Avoid using juices like wine or cider as they may curdle the gravy.
What’s the best thickener besides a roux?
You can use cornstarch instead of flour by whisking it into the simmering bouillon liquid until thickened. Start with 1 Tbsp at a time until desired consistency is reached.
What can I serve the gravy with?
This hearty, beefy gravy is delicious on mashed potatoes, biscuits, meatloaf, chicken, turkey, rice, pasta…the possibilities are endless!
Beef bouillon cubes truly make easy, delicious gravy a breeze. I hope these tips help you start whipping up rich, meaty gravy any night of the week. Enjoy this simple cooking hack for fuss-free gravy whenever a craving strikes.
Storing and Reheating Homemade Brown Gravy
This beef gravy recipe can be made up to 5 days ahead of time. Keep it covered and refrigerated until you’re ready to serve.
For some reason, it should come out thicker than you thought. Don’t worry—it will thin out when it’s heated up again. Do so in a saucepan over medium heat.
If it still isn’t as thin as you’d like, whisk in a tablespoon of beef broth.
How to Make Gravy With Beef Broth
To make this homemade brown gravy recipe with beef broth, you’ll need to start by making a roux. It sounds fancy, but it’s super simple!.
Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking! Let the mixture cook for a minute or so while that floury taste cooks away.
Follow up with the beef broth! Add just ¼ cup at a time, whisking thoroughly with each pour. Once it’s all been added, bring it to a boil. Once the water starts to boil, turn down the heat to a simmer for two minutes. That’s it!
