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What Are the Best Tips for Making Beef Stock Gravy?

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  • Written By: Christina Edwards
  • Edited By: W. Everett
  • Last Modified Date: 21 November 2016
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Beef stock gravy is made from homemade, powdered, or canned beef stock. One way of making this type of gravy involves making a roux with flour and fat, and slowly mixing in the beef stock until it is thickened. A cornstarch slurry or instant mashed potato flakes can also be added to beef stock to make beef stock gravy.

Homemade beef stock can easily be made at home. Typically, beef stock is made from beef bones and meat scraps. Vegetables such as carrots, onion, and celery, are also added sometimes. All of these ingredients are put into a large pot and simmered for several hours. When the stock is ready, it is usually strained.

Beef stock gravy can also be made using instant beef stock. Instant stock usually comes in powdered or granulated form, and it is mixed with water. Canned beef stock can also be used to make this type of gravy. These options typically contain more preservatives and sodium than homemade stock, though.

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Flour is commonly used to make beef stock gravy. A small amount of flour can be mixed in a pan with fat or melted butter to make a thick paste, which is sometimes referred to as a roux. The beef stock is then added very slowly, and it is whisked constantly until it is thick and smooth. Gravy made using this method may have a slightly floury taste, however, if it is not mixed well or if too much flour is used.

Cornstarch is another pantry item that many people use to thicken sauces and gravies. To make beef stock gravy with cornstarch, a slurry is first made by mixing cornstarch with cold water or milk. This mixture is then slowly stirred into simmering beef stock until it has reached the desired consistency.

Dry instant mashed potatoes can also be used to thicken sauces and gravies, including beef stock gravy. Along with thickening the beef stock, it will also add subtle flavor. To make gravy this way, a small amount of potato flakes should be added to the beef stock. This can then be stirred or whisked in, and more can be added until the gravy is thick enough.

To prevent lumps in gravy, it should be whisked or stirred constantly as it cooks. Lumpy gravy can be blended in a blender for several seconds. If beef stock gravy ends up too thick, liquid beef stock can be added to thin it out.

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