Making beef gravy out of beef broth is an easy way to add rich, savory flavor to all kinds of dishes. With just a few simple ingredients and techniques, you can transform basic beef broth into a luscious gravy that perfectly complements roasted meats, mashed potatoes, steamed veggies, and more.
Why Make Homemade Beef Gravy?
There are several advantages to making your own beef gravy rather than using a store-bought powdered mix
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Better flavor – Homemade gravy has a deeper, more complex beefy taste. The flavor will vary depending on the type of broth you use.
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Control over thickness – You can tweak the thickness of homemade gravy to your liking by adjusting the amounts of cornstarch or flour.
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Ingredients you can see – With homemade, you know exactly what’s going into the gravy rather than mysterious powders and stabilizers.
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Cost savings – Making your own gravy is so inexpensive compared to buying prepared gravy.
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Fun weekend cooking project – Whipping up gravy from scratch is an enjoyable weekend cooking task Kids can help too!
Tips for Making Great Beef Gravy
Follow these tips for beef gravy that turns out perfect every time:
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Start with good beef broth – The foundation of flavorful gravy is full-bodied broth. Use the best quality broth you can, whether homemade or store-bought.
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Watch the heat – Cook the gravy over medium heat so the thickening agents have time to thicken gradually, preventing lumps.
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Stir frequently – Constant stirring helps avoid sticking, scorching and uneven cooking.
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Use a whisk – A wire whisk blends smoothly as you stir. Switch to a spoon once thickened.
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Season thoughtfully – Taste and adjust salt, pepper and herbs until the gravy tastes robust.
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Make a slurry – Mixing cornstarch with cool broth prevents clumping when adding to hot gravy.
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Simmer gravy – Let it gently bubble for several minutes so flavors meld and the sauce thickens properly.
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Strain for smoothness – For silky gravy, pour through a fine mesh strainer after cooking.
Step-By-Step Instructions
Follow these simple steps for perfect beef gravy every time:
1. Gather Your Ingredients
You’ll need:
- 3 cups beef broth
- 1/4 cup butter (optional)
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper
- Fresh thyme or rosemary (optional)
2. Make a Roux (if using butter)
Melt the butter in a saucepan over medium heat. Whisk in the flour and let bubble for 2 minutes. This makes a roux that will thicken the gravy.
3. Heat the Broth
Pour the beef broth into the pan and bring to a simmer. The roux will thicken it slightly.
4. Make a Slurry
In a small bowl, stir together 1/4 cup broth and 1-2 Tbsp cornstarch until smooth.
5. Simmer the Gravy
Whisk the slurry into the gravy. Let simmer for 3-5 minutes, stirring frequently, until nicely thickened.
6. Season the Gravy
Stir in any fresh herbs, if using. Season with salt, pepper and more garlic powder to taste.
7. Strain the Gravy (optional)
For ultra-smooth gravy, pour through a fine mesh strainer. Use a spoon to push the gravy through, leaving any bits behind.
That’s it – easy homemade beef gravy ready to make any meal memorable!
Serving Suggestions for Beef Gravy
Drizzle this flavorful, hearty gravy over:
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Roasted beef – Top sliced roast beef or beef tenderloin.
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Smothered chicken – Chicken smothered in gravy is comfort food at its finest.
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Mashed potatoes – The rich gravy brings mashed potatoes to life.
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Steamed veggies – Broccoli, green beans and carrots love a ladle of gravy.
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Biscuits – Let the gravy soak into fluffy homemade biscuits.
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Turkey – Give holiday turkey or chicken extra juiciness.
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Meatloaf – Delicious drizzled over homemade or store-bought meatloaf.
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French fries or tater tots – For an indulgent treat, dip fries or tots in beef gravy.
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Rice or quinoa – Gravy gives a flavor boost to mild grains and soaks right in.
Get creative with this versatile sauce – the possibilities are endless!
Variations for Customizing Your Gravy
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For an herb gravy – Stir in 1 Tbsp fresh chopped thyme, rosemary, sage or oregano.
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For onion gravy – Cook 1/2 cup chopped onion in the butter before adding broth.
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For mushroom gravy – Sauté 1 cup chopped mushrooms with onions before adding liquid.
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For red wine gravy – Replace 1 cup broth with 1 cup red wine.
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For milk gravy – Substitute milk for half of the broth.
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For poultry gravy – Use chicken broth instead of beef broth.
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For vegan gravy – Use coconut oil instead of butter and mushroom broth. Sprinkle in a little flour/cornstarch slurry to thicken.
How to Make Beef Drippings Gravy
Don’t discard those flavorful browned bits left in the pan after cooking beef roasts, steaks or chops! Use them to make incredibly rich and savory gravy.
1. Prepare the Drippings
After removing the meat, pour off excess grease from the pan. Leave 2 Tbsp drippings.
2. Make a Roux
Whisk 2 Tbsp flour into the hot drippings. Cook for 1-2 minutes.
3. Deglaze the Pan
Add 1/2 cup broth and scrape up any browned bits stuck to the pan.
4. Finish the Gravy
Whisk in remaining broth, garlic powder and any herbs. Thicken with a cornstarch slurry if needed.
This method extracts every ounce of flavor from the meat drippings!
Tips for Storing and Freezing Gravy
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Let gravy cool completely before storing.
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Keep refrigerated for 3-4 days.
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Freeze for 3 months. Thaw overnight before reheating.
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Portion into freezer bags or containers before freezing.
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Stir frequently when reheating to prevent scorching.
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Add broth or milk if the gravy gets too thick.
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Gravy may separate slightly when thawed but will remix easily.
Frequently Asked Questions About Beef Gravy
Should I use broth or stock for gravy?
Both work well! Broth has a more delicate flavor, while stock is intensely beefy. Use whichever you have on hand.
Is beef base better than broth?
Beef base is very concentrated, so it provides a boost of beef flavor. But broth has a fresher taste. Use a combo of broth boosted with a bit of base.
How can I get rid of lumps?
Creating a cornstarch slurry prevents clumping. Constant whisking as the gravy simmers also helps avoid lumps.
Why is my gravy too thin?
Gravy can thin out as it cools. Quickly boil down over high heat or stir in a teaspoon of cornstarch dissolved in 1 Tbsp cold water.
Why is my gravy grainy?
If flour wasn’t whisked smoothly into the butter roux, it can leave a gritty texture. Strain the gravy to remove any grains.
Can I use all-purpose flour instead of cornstarch?
Yes, flour can be used to thicken gravy. You may need slightly more compared to cornstarch. Just be sure to whisk in well.
How can I fix a gravy that’s too salty?
Add a tablespoon of sugar or honey to offset saltiness. Adding more broth will thin the gravy but also dilute some salt.
Enjoy Flavorful Homemade Beef Gravy!
Whipping up beef gravy from scratch is simple with the easy techniques in this guide. With the endless serving possibilities, you’ll want to keep a batch handy in the fridge or freezer. Homemade gravy beats the store-bought versions any day. Everyone will ask for seconds when you serve this hearty, savory gravy!