How to Make Delicious Beef Gravy with Beef Broth and Flour

A rich and flavorful beef gravy is the perfect complement to complete a hearty meat dinner. The best beef gravy recipes start with a simple roux as the base. From there beef broth and seasonings are added to transform flour into an easy homemade gravy everyone will love.

In this article, I’ll explain the step-by-step method for how to make foolproof beef gravy with beef broth and flour. You’ll learn key techniques for an optimal thickener, cooking the roux, adding the liquid, and seasoning your gravy. Follow these tips and you’ll never have to rely on canned or jarred gravy again.

Beef Gravy Ingredients

Here are the core ingredients you need to make beef gravy from scratch:

Butter: The fat used to make the roux. Butter provides the best flavor.
Flour All-purpose flour is commonly used Wondra flour mixes especially smoothly
Beef broth: Use homemade or store-bought broth for flavor.
Seasonings Salt pepper herbs like thyme, onion powder, Worcestershire, etc.
Milk or cream (optional): For extra richness and body.

That’s it – with just these few staple ingredients, you can easily make your own homemade beef gravy anytime.

Step 1: Make the Roux

A roux made from equal parts butter and flour is the foundation of beef gravy. Here’s how to prepare it:

Melt the butter in a saucepan over medium heat. Use 4 tablespoons (1/4 cup) butter per 1/3 cup flour.
Once melted, sprinkle the flour over the butter.
Whisk constantly for 2-3 minutes as it bubbles and thickens.
Cook until golden brown for a nutty flavor. Be careful not to burn the roux.

The roux thickens the gravy as it gently cooks the raw flour taste out. Whisking prevents lumps.

Step 2: Gradually Add Broth

After cooking the roux, it’s time to add the beef broth:

Have 2-3 cups pre-heated broth ready to add. More liquid keeps the gravy thinner.
Slowly pour in the broth while continuously whisking.
Whisk vigorously to fully incorporate the liquid into the roux.
Bring to a boil, then reduce heat and simmer 5-10 minutes, stirring often.

Adding the broth slowly and whisking constantly prevents clumping from forming.

Step 3: Season the Gravy

Once the gravy has thickened, season it to taste:

Salt and pepper are a must for basic flavor. Add a little at a time.
Umami boosters like Worcestershire sauce or brown gravy mix enhance savoriness.
Herbs like thyme, rosemary, sage all complement beef nicely.
Spices like garlic powder, onion powder add extra depth.
For a silky finish, stir in a splash of cream.

Tasting as you season allows you to customize the flavors to your preferences.

Step 4: Simmer and Serve

The final steps to complete your easy homemade beef gravy are:

Let it simmer 5 minutes for the flavors to meld.
Check the consistency and add extra broth if needed.
Taste again and adjust seasonings if desired.
Serve hot ladled over meat, potatoes, rice, biscuits, etc.

Your homemade beef gravy is ready to be savored and to make any meal extra satisfying.

Tips for the Best Beef Broth Gravy

When making the roux, use all butter rather than butter-oil combo. The flavor really comes through.
For convenience, make a big batch of roux ahead and freeze portions for later gravy-making.
Whisk constantly when adding broth to prevent lumps. Resting the roux helps too.
Low and slow simmering gives the starch time to thicken evenly.
For special occasions, use homemade beef stock and add wine or brandy.
Drippings from steak or roast can impart extra beefy richness.
Strain for silky gravy if you won’t be using immediately. Reheat gently before serving.

Common Gravy Questions

If you’re new to making gravy from scratch, here are some commonly asked questions:

What can I use instead of butter in the roux?

Bacon drippings, oil, or rendered meat fat can sub for butter, but they won’t provide the same flavor.

How can I fix lumpy gravy?

You can push it through a mesh strainer, use an immersion blender, or blend in small batches in a regular blender.

What makes gravy too thin?

Too much liquid or not cooking the flour long enough prevents thickening. You can simmer longer to reduce or make a paste with extra flour to add.

What causes runny gravy?

Fat and flour proportions in the roux being off is a common cause of runny gravy. Not whisking continuously as you add liquid can also lead to poor consistency.

How do I store and reheat leftover gravy?

Let gravy cool completely, then refrigerate for up to 4-5 days or freeze for 4-6 months. Reheat gently over low heat while stirring.

Seriously Satisfying Beef Gravy

How To Make Gravy With Flour …. (Brown Gravy Recipe)

FAQ

Can I thicken beef broth to make gravy from it?

Stir in garlic powder, onion powder, and worcestershire sauce. In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.

Is it better to make beef gravy with cornstarch or flour?

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You’re basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Can I use beef broth instead of stock for gravy?

Broth is made from either meat or vegetables (or a combination of the two), simmered in water and releasing all of its flavor into the liquid over an extended period of time. Stock, on the other hand, is made by cooking bones in water. With that cleared up – you can absolutely use stock and broth interchangeably.

Can you add flour to stock to make gravy?

A traditional roux uses roughly an equal amount of flour and fat, but gravies often call for a bit more flour than that, to ensure the gravy is thick enough. (The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.)

How do you make beef gravy?

It’s gravy, baby! Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes. Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often.

How do you make gravy with beef broth?

Gravy is easy! Start with a simple roux: Add beef broth and Worcestershire sauce cook till thick and smooth: Add salt and pepper to taste: And you have gravy! Tips: Keep in mind if you use the broth from your roast the seasonings you used on your roast will affect your gravy flavor.

How do you make beef bouillon gravy?

Add the broth, garlic and onion powder, and beef bouillon to a saucepan. Heat over medium-high heat until it starts to boil. In a separate bowl, whisk the cold water and cornstarch together to make a slurry. Pour the slurry into the boiling beef broth, then reduce the heat to a simmer. Continue to stir the gravy until it thickens.

How do you make beef gravy with drippings?

Pour the slurry into the boiling beef broth, then reduce the heat to a simmer. Continue to stir the gravy until it thickens. Afterward, season it with salt and pepper, then enjoy. It’s just as easy to make beef gravy with drippings as it is broth.