Gelatin Free Herb-Scented Beef Gravy

Total time20 min

Prep time5 min

Cook time15 min

4.9

(28)

Rich, savory gravy is one of those things that can be surprisingly tricky to make without gelatin-based thickeners or packets loaded with additives. This version leans on arrowroot starch instead, which creates a silky, glossy consistency that coats every bite without any animal-derived gelling agents in the mix. Bone broth forms the deeply savory base, while garlic, fresh thyme, rosemary, turmeric, and ginger layer in warmth and complexity that store-bought gravy simply can't match. A splash of apple cider vinegar brightens everything up and keeps the flavors from feeling heavy or one-dimensional. The technique is straightforward — just a gentle simmer and a careful pour of the arrowroot slurry — and straining the finished gravy gives it that smooth, restaurant-quality finish. Serve it immediately for the best texture, since arrowroot-thickened sauces are at their glossy peak right off the stove. Whether you're spooning it over a Sunday roast or a pile of mashed potatoes, this is the kind of from-scratch gravy that makes the whole table pay attention.

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Ingredients

6 servings

2 tbsp beef drippings oil or coconut oil
2 cloves garlic, minced
2 cups bone broth
1 tsp apple cider vinegar
½ tsp fresh thyme leaves
½ tsp fresh rosemary, finely chopped
¼ tsp ground turmeric
¼ tsp ground ginger
2 tbsp arrowroot starch
2 tbsp cold water
½ tsp salt, or to taste
1 tsp fresh parsley, finely chopped (optional)

Instructions

1
Heat the beef drippings (or coconut oil) in a medium saucepan over medium heat until shimmering.
2
Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute. Watch closely so it does not brown.

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