Making beef gravy from scratch is easier than you think, and it transforms any meal into a comforting feast. Whether you’re topping mashed potatoes, roast beef, or a hearty sandwich, homemade beef gravy adds rich flavor and velvety texture that store-bought versions just can’t match. Here’s a friendly, step-by-step guide to help you make perfect beef gravy right in your kitchen.
Why You Should Make Beef Gravy from Scratch
– Full control over flavor: You decide how rich, savory, or herby your gravy will be.
– No preservatives or additives: Just pure, fresh ingredients.
– Uses simple pantry staples: Butter, flour, beef stock, and seasonings.
– Versatile: Works with or without pan drippings from roast beef.
What You Need to Make Homemade Beef Gravy
– Fat: Butter or fat from beef drippings.
– Flour: All-purpose flour for thickening.
– Liquid: Beef stock or broth (homemade or store-bought).
– Seasonings: Salt, pepper, garlic powder, onion powder, Worcestershire sauce, and fresh herbs like thyme.
– Optional: Red wine for depth, cream for richness, mushroom powder or sautéed mushrooms for umami.
The Best Ratio for Making Gravy
– Use equal parts fat (butter or drippings) and flour to make a roux. For example, 2 tablespoons of butter and 2 tablespoons of flour.
– Add about 2 cups of beef stock or drippings gradually to this roux to achieve the perfect thickness.
How to Make Homemade Beef Gravy
- Start with the fat: Melt 2 tablespoons of butter or reserved beef fat in a saucepan over medium heat until foaming stops.
- Make the roux: Sprinkle 2 tablespoons of flour over the fat and whisk continuously for 1-2 minutes until it turns a light brown color. This cooks out the raw flour taste and adds a nutty flavor.
- Add liquid: Slowly pour in 2 cups of warm beef stock or pan drippings while whisking constantly to avoid lumps.
- Simmer and thicken: Reduce heat and let the gravy simmer for 2-3 minutes, whisking occasionally until it thickens to your liking.
- Season: Taste and adjust with salt, pepper, Worcestershire sauce, and herbs like fresh thyme. For extra richness, add a splash of cream.
- Optional step: For deeper flavor, deglaze your roasting pan with red wine before adding stock, scraping up browned bits (fond) for a savory boost.
Chef’s Secret Tips
– Use warm stock: It blends more smoothly with the roux.
– Separate fat from drippings: Use the fat for the roux and the broth for liquid to control thickness and flavor.
– Add umami: A dash of mushroom powder or Worcestershire sauce enhances savory depth.
– Avoid lumps: Whisk continuously when adding liquid and use a cornstarch slurry (cold water mixed with cornstarch) if you prefer a gluten-free thickener.
– Strain gravy: For an ultra-smooth finish, strain the gravy through a fine sieve before serving.
How to Prevent Lumpy Gravy
– Always whisk the roux well before adding liquid.
– Add the liquid slowly, in a thin stream, while whisking vigorously.
– Use warm liquid to help it incorporate easily.
– If lumps form, strain the gravy or whisk in a cornstarch slurry to smooth it out.
Leftover and Reheating Instructions
– Store leftover gravy in an airtight container in the fridge for up to 3 days.
– Reheat gently on the stove over low heat, whisking occasionally.
– If it thickens too much, thin it with a little warm beef stock or water.
Why You Should Make This Gravy
This homemade beef gravy recipe is quick, uses simple ingredients, and packs incredible flavor. It’s perfect for elevating weeknight dinners or impressing guests at holiday meals. Plus, it’s adaptable-you can make it with or without drippings, add wine or mushrooms, and customize the seasoning to your taste.
Give this recipe a try and enjoy the rich, comforting taste of beef gravy made from scratch. Want tips on pairing it with classic dishes or variations like mushroom gravy? Just ask!