How To Make Gravy With Cornstarch And Beef Broth


The first thing that comes to mind is mashed potatoes. Mashed potatoes, regardless of whether they are prepared in a slow cooker or on the stovetop, aren’t quite done until they are covered in gravy. They complement each other well, much like milk and chocolate, ice cream and apple pie, burgers and fries, etc. But gravy is a fantastic way to end a lot of dishes, such as:

  • Both slow cooker mashed potatoes and slow cooker buttery garlic herb mashed potatoes are excellent (because, let’s be honest, we’ll take any opportunity to free up stove and oven space)
  • Turkey. Whether turkey is roasted, brined, dry-rubbed, fried, or grilled, it is always enhanced by a generous portion of gravy. Don’t worry, beef gravy pairs excellently with poultry.
  • Rolls. I enjoy tearing off pieces of dinner rolls that are buttery and dipping them into my gravy. Better yet, use your leftover turkey, gravy, and any additional toppings to create a tiny sandwich the following day.
  • Keep some to drizzle over pasta, French fries, or even a meatball sub.
  • Put gravy on top of a split open baked potato.


Make sure to save the drippings if you have recently made or plan to make a beef roast. For later use, you can always place them in the freezer. Replace the beef broth with the drippings, then proceed with the recipe exactly as directed below.

How To Make beef broth gravy Test Kitchen Tips We let the roux cook until golden brown to give the gravy a more brown color. The roux is ready when it starts to smell nutty.

  • 1 Melt butter in your saucepan.
  • 2 Then add the flour. The flour is “cooked” after whisking it for about a minute.
  • 3 Slowly add the beef broth.
  • 4 Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.
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