How to Make Simple Yet Delicious Au Jus with Beef Stock

Au jus is a classic savory sauce that takes roasted beef to the next level. Its rich, meaty flavor complements beef perfectly. While au jus is traditionally made using pan drippings from cooking beef, you can also easily make it using beef stock as your base.

In this article, I’ll explain how to make homemade au jus with beef stock. You’ll learn:

  • What ingredients to use besides beef stock
  • Tips for choosing the best beef stock
  • Different cooking methods
  • How to achieve the perfect thickness
  • Extra flavor additions to try
  • Serving suggestions for your au jus

With just a few simple ingredients and techniques, you can prepare an incredible beefy au jus from beef stock anytime Let’s get started!

Au Jus Ingredients Using Beef Stock

The great thing about making au jus with beef stock is you really only need a few ingredients

  • Beef stock – Use good quality stock for the best flavor
  • Butter – Adds richness similar to beef fat/drippings
  • Seasonings – Salt, pepper, herbs
  • Flour (optional) – To thicken the jus
  • Worcestershire or soy sauce (optional) – For extra umami

And that’s it! The beefy stock provides the base flavor, while the butter and seasonings customize it to your tastes.

Tips for Selecting the Best Beef Stock

With beef stock as the star, be choosey about what stock to use. Here are some tips:

  • Choose beef bone broth – Made from bones, it has the deepest flavor.

  • Check the ingredients – Make sure it’s made from beef bones, not just flavoring.

  • Avoid additives – Look for options without added yeast, sugar, etc.

  • Buy quality brands – Companies like Kettle & Fire or Osso Good offer excellent beef bone broth.

  • Make your own – For the absolute best flavor, make homemade beef bone broth.

Taking the time to select a high-quality, pure beef stock pays off in the robust flavors of your au jus.

Cooking Methods for Beef Stock Au Jus

There are a few easy methods for turning beef stock into brilliant au jus:

  • Stovetop – Simmer the stock with seasonings and thickeners until reduced.

  • Oven – Bake uncovered at 400°F to reduce, stirring occasionally.

  • Slow cooker – Cook on low heat for 2-4 hours, then reduce on stovetop.

  • Pressure cooker – Lock lid and cook for 15-20 minutes, then reduce.

Reducing the stock concentrates the flavor. For the stovetop, 20-30 mins of simmering is usually enough.

Achieving the Perfect Au Jus Thickness

When made properly, au jus has a thin, gravy-like consistency. To get the right thickness using stock:

  • Simmer to reduce – Letting stock bubble away reduces water content and thickens.

  • Use flour – Whisk in 1-2 tbsp flour once reduced for extra thickness.

  • Add cornstarch – Mix 1-2 tsp cornstarch with cold water and add to the jus.

  • Finish with butter – Whisk in a pat of butter to enrich jus before serving.

The flour or cornstarch gives it more body, while the butter contributes a silky richness.

Ingredients to Amp Up the Flavor

Don’t be afraid to add extra ingredients to take your beef stock au jus to new heights of flavor:

  • Onion and garlic – Cooked down as a base or minced and added toward the end.

  • Tomato paste – Adds sweetness and umami.

  • Red wine – For complexity and richness.

  • Worcestershire sauce – A dash adds even more depth of flavor.

  • Herbs and spices – Classics like thyme, rosemary, and pepper.

Finish with a sprinkle of chopped parsley for a pop of freshness and color.

Serving Suggestions for Beefy Au Jus

A rich au jus is meant for drizzling, ladling and dunking! Some tasty ways to use your homemade au jus:

  • Generously spoon over slices of roast beef or a beef tenderloin

  • Use as a flavorful dip for French dip sandwiches

  • Pour over steaks like ribeye or strip steak

  • Ladle over the top of a hearty beef stew or pot roast

  • Add a spoonful to enhance the flavor of beef burgers

  • Dip chicken breasts or pork chops in the sauce for added moisture

Thanks to its bold beef flavor, your au jus brings a tasty punch of flavor to beef as well as chicken, pork and lamb.

Frequency of entities:

  • au jus: 17
  • beef stock: 10
  • beef: 8
  • butter: 3
  • salt: 1
  • pepper: 1
  • herbs: 1
  • flour: 3
  • Worcestershire sauce: 1
  • soy sauce: 1
  • bone broth: 1
  • broth: 1
  • drippings: 1
  • stovetop: 1
  • oven: 1
  • slow cooker: 1
  • pressure cooker: 1
  • simmering: 1
  • thickness/thicken: 3
  • cornstarch: 1
  • onion: 1
  • garlic: 1
  • tomato paste: 1
  • red wine: 1
  • thyme: 1
  • rosemary: 1
  • parsley: 1
  • roast beef: 1
  • beef tenderloin: 1
  • French dip sandwiches: 1
  • ribeye: 1
  • strip steak: 1
  • beef stew: 1
  • pot roast: 1
  • beef burgers: 1
  • chicken breasts: 1
  • pork chops: 1
  • roasted: 1
  • braised: 1
  • drizzling: 1
  • ladling: 1
  • dunking: 1
  • generously spoon: 1
  • pour over: 1
  • enhance: 1
  • dip: 2
  • flavor/flavorful: 4
  • beefy: 3
  • rich: 2
  • meaty: 1
  • robust: 1
  • depth: 1
  • freshness: 1
  • color: 1

How to Make Au Jus


Can I use beef stock instead of au jus?

can you use beef broth instead of au jus? While au jus is a thinner liquid like beef broth, they are not the same thing. Beef stock or beef broth is used in the au jus recipe. Au jus actually uses drippings from a roasting pan, making it a light sauce.

What is the difference between stock and broth for au jus?

Traditionally, stocks have the flavour and gelatinous collagen-y thickness that comes from cooking bones. Broth was cooked not with bones but with the meat itself. While a jus is a sauce made from the pan drippings, usually from a roast. This simple distinction I learned from Thomas Keller.

What is beef au jus made of?

Au jus, the French word meaning “with juice,” is a simple but sophisticated sauce that’s thinner than gravy and concentrated in flavor. It’s made from the juice of cooked meat, aromatic vegetables, and beef stock and is ideal for roasted meats and roast beef dishes like prime rib.

What is au jus gravy mix made of?


How do you make beef au jus?

Stir in the beef base, Worcestershire sauce, garlic, salt, and pepper as the heat is reduced to medium-low. If you are also preparing a roast, add the strained pan drippings without the fat. For gravy, thicken with cornstarch. Most frequently, we serve this beef au jus recipe as a side dish with our Prime Rib dinner.

How do you make au jus?

Add beef broth: Add the beef broth and Worcestershire sauce, and whisk to combine. Bring it to a boil over high heat. Note: It should thicken slightly if using flour. Season and serve: Taste and season with salt and pepper. Serve with prime rib, roast beef, or French dip. Makes 2 cups of au jus.

How do you make beef au jus gravy?

Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make rich beef gravy. In a medium saucepan [paid link] bring Beef Stock to a boil. Reduce heat to medium-low and whisk [paid link] in the beef base, Worcestershire sauce, garlic, salt, and pepper.

How do you make a good au jus sauce?

Use high-quality beef broth or beef bone broth for the best flavor. Use drippings if available; otherwise use butter with a pinch of garlic and onion powder to add more flavor. Add a tablespoon of flour for a slightly thicker version. This easy au jus sauce is perfect for prime rib, roast beef, and French dip.

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