Description
Learn how to make rich, flavorful beef gravy using meat juices, stock, and a simple cornstarch slurry. This quick and easy recipe yields plenty of delicious gravy perfect for your roast dinner.
Ingredients
Units
Scale
- Meat juices from your roasted meat
- 2–3 crumbled stock cubes (chicken, beef, or lamb, or 3 tsp concentrated liquid stock)
- 720 ml (3 cups) hot vegetable stock (from your boiled/steamed vegetables and potatoes)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp cornflour/cornstarch
- 5 tbsp cold water
- 1/4 tsp gravy browning (optional)
Instructions
- Heat the meat juices in the roasting tin over direct heat.
- Sprinkle in the crumbled stock cubes or add the liquid stock.
- Stir while gradually pouring in the hot vegetable stock. Bring to a boil and lightly season with salt and pepper.
- Mix the cornflour with cold water to make a slurry, then whisk it into the gravy until thickened.
- Let it bubble gently. Add any additional meat juices from rested meat.
- Taste and adjust seasoning with more salt and pepper if needed.
- If desired, stir in gravy browning for a darker color.
- Serve immediately, or keep warm and reheat just before serving.
Notes
- Use the vegetable water from boiled potatoes or steamed veg for added flavor and less waste.
- Gravy can be made ahead and reheated in the microwave or on the stove.
- Gravy browning is optional but helps achieve a rich, dark color.
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 1g
- Sodium: 480mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg