Recipe: Appetizing Basic Beef Stock Gravy

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Basic Beef Stock Gravy. The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme. Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes. Stir in bouillon granules and pepper; stirring until combined.

Basic Beef Stock Gravy For best results, wait until the meat is cooked before making the gravy. Try this Basic Beef with Gravy recipe, or contribute your own. BROCCOLI AND BEEF: Trim tough outer part of broccoli by pulling from bottom of stalk to the head. You can have Basic Beef Stock Gravy using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Basic Beef Stock Gravy

  1. You need 1/4 cup of Vegetable oil.
  2. You need 1/3 cup of All purpose flour.
  3. It's 4 cup of Water.
  4. It's 4 of Beef Bouillon Cubes.

When meat is cool enough to handle, remove and discard bones. Trim large piece of meat and save for a main-dish recipe, if you wish. This hearty stock, based on Hannah Glasse's Strong Broth for Soup or Gravy recipe, combines beef and beef bones with root vegetables, herbs, and spices to produce a broth or stock that is the foundation for a number of sauces and gravies. Recipes for broths, often referred to as gravies.

Basic Beef Stock Gravy instructions

  1. In medium saucepan heat 1/4 cup vegetable oil sprinkle a small amount of flour over oil until it starts to foam,.
  2. Add remaining flour stirring constantly until the flour is browned..
  3. Add approximately 1 cup of beef stock stirring constantly repeat this process, until all the stock is combined.
  4. Bring gravy too a low simmer remove from heat..

How to Make Basic Turkey (or Chicken) Gravy. This is a recipe for a classic turkey gravy made with pan drippings, flour, and water or stock. Purchased chicken or turkey stock may be used, but it should be a good quality stock and low in sodium or unsalted. The biggest difference between beef stock and broth is that while one is intended to make other recipes, the other is meant to be used on its own. Stock is used to make soups, gravies, rice or stews and broth is the result of preparing other items.