Beef Gravy with Ultra Gel

I know what you’re thinking.

Okay…I can make a guess at what you’re thinking. Beef gravy. In July?

Yep. In July.

Because July in Utah is hot, and this year it’s particularly hot, so we’ve been doing a lot of experimenting with our slow cooker to keep the temperature in the house at least somewhat reasonable. Ultra Gel is an amazing helper when it comes to the slow cooker. Because Ultra Gel doesn’t have to boil in order to thicken it makes it easy to add to slow cooker dishes, and makes the world’s easiest gravy. Don’t believe me? Here it is.

Beef Gravy with Ultra Gel

Slow cook a large hunk of meat along with onions, garlic, a splash of red wine, salt, pepper and anything else you like. Remove the meat from the slow cooker and carve. Remove any large hunks of vegetables or herbage that you don’t want in your gravy (Often I just grab my stick blender and blend everything in for more flavor.) Add water or additional broth if necessary, sometimes the drippings will be a bit strong for a gravy. Whisk in Ultra Gel until the mixture is just slightly thinner than you want it to end up. Yes, right in the slow cooker! No need to dirty up another pot. Use a silicone whisk if your slow cooker is non-stick. Let the gravy sit for 2 minutes to achieve full thickness. Thicken further if desired. Serve. Yum. That’s it. Easy, yummy, gluten-free beef gravy. And hey, the house is still cool!

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