There’s nothing quite like the rich, savory taste of homemade beef gravy to elevate your meal. Whether it’s drizzled over mashed potatoes, roasted meats, or even a hearty slice of meatloaf, beef gravy made from scratch is a comforting classic that’s surprisingly easy to prepare. If you’ve ever wondered how to make beef gravy from scratch, this friendly guide will walk you through the process step by step, with tips to make your gravy perfectly smooth, flavorful, and restaurant-quality every time.
What You Need to Make Beef Gravy from Scratch
Making beef gravy from scratch requires just a few simple ingredients, many of which you probably already have in your kitchen:
– Beef drippings or beef broth: The base of your gravy. Drippings from a roast are ideal for deep flavor, but good-quality beef broth or stock works well too.
– Butter or fat: To create a roux, which thickens the gravy.
– Flour or cornstarch: Flour is traditional for making a roux; cornstarch can be used as a gluten-free thickener.
– Seasonings: Garlic powder, onion powder, salt, pepper, and optional Worcestershire sauce or herbs for extra depth.
– Cold water: To mix with cornstarch if using it as a thickener.
Step-by-Step Instructions for Perfect Beef Gravy
1. Gather Your Base: Drippings or Broth
If you have roast beef drippings, start by pouring them into a saucepan. If not, use 2 to 3 cups of beef broth or stock. For an extra boost of flavor, you can also add a teaspoon of beef bouillon or Worcestershire sauce.
2. Make the Roux
In a separate pan, melt 2 tablespoons of unsalted butter or use the fat skimmed from your drippings. Once melted and foaming stops, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly and cook for 1 to 2 minutes until the mixture turns a light golden brown. This step cooks out the raw flour taste and builds a nutty flavor foundation.
3. Combine and Thicken
Slowly whisk your beef drippings or broth into the roux, stirring constantly to prevent lumps. Bring the mixture to a simmer over medium-low heat. The gravy will begin to thicken within a few minutes. If you prefer to use cornstarch instead of flour, mix 3 tablespoons of cornstarch with ¼ cup of cold water to make a slurry, then whisk it into the boiling broth and stir until thickened.
4. Season to Taste
Add 1 to 2 teaspoons of garlic powder and ½ to 1 teaspoon of onion powder. Season with salt and freshly ground black pepper. Taste and adjust the seasoning as needed. For a richer umami flavor, a splash of Worcestershire sauce or a pinch of mushroom powder can be added.
5. Optional Enhancements
For a silky finish, stir in a splash of cream or half-and-half. Fresh or dried herbs like thyme or rosemary can also add a lovely aroma and complexity.
Tips for Making the Best Beef Gravy
– Use warm broth or drippings: Adding cold liquid to your roux can cause lumps. Warm the broth slightly before combining.
– Whisk constantly: This prevents lumps and ensures a smooth texture.
– Don’t rush the roux: Cooking the flour and butter mixture until it’s lightly browned adds flavor and removes any raw taste.
– Skim excess fat: If your drippings are very fatty, let them sit for a minute and skim off some fat to keep the gravy from being greasy.
– Make it in the roasting pan: If your roasting pan is stovetop-safe, make the gravy right in it to capture all the caramelized bits stuck to the bottom — pure flavor gold.
Why Make Beef Gravy from Scratch?
Making gravy from scratch is not only simple but also far superior in taste compared to store-bought versions. It lets you control the flavors and consistency, and it’s a great way to use those delicious pan drippings that might otherwise go to waste. Plus, homemade gravy adds a comforting, homemade touch to any meal, turning everyday dishes into something special.
Enjoy your homemade beef gravy poured generously over your favorite dishes — it’s the perfect finishing touch that brings warmth and richness to your table!
Homemade beef gravy is easy, flavorful, and well worth the effort. Give it a try and taste the difference!