How to Make Beef Gravy

Gravy in a ladle over a pot from the side view.

Learn How to Make Beef Gravy with this simple recipe for rich, bold gravy you can pour over a variety of recipes. You can make gravy with either cornstarch or flour, and we'll teach you how to do both! Pick your favorite method and whip it up it only 10 minutes.

Course Condiment/Sauce

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 97kcal

Author Aysegul Sanford

Ingredients

2 tablespoons unsalted butter
¼ cup cornstarch* or all-purpose flour
2 cups beef broth

Seasonings:

1 tablespoon Worcestershire sauce optional
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon kosher salt plus more to taste
¼ teaspoon black pepper

Instructions

To Make Brown Gravy Using Flour:

Make the roux: Melt butter in a medium saucepan or skillet over medium heat. Add the all-purpose flour and cook, whisking constantly, for about three minutes or until it turns light golden brown.*
Add the broth: Slowly pour in the beef broth ¼ cup at a time while whisking well after each addition. Once you incorporate all of the beef broth, continue to whisk until it starts to thicken, which happens within the next 3-4 minutes.
Add additional ingredients: Stir in the Worcestershire sauce, if using. Season it with garlic powder, onion powder, and salt and pepper. Taste for seasoning and add in more if necessary.
Simmer: Turn the heat down to medium-low and let it simmer for about 5-7 minutes, stirring occasionally.

To Make Beef Gravy Using Cornstarch:

Combine ingredients: In a medium-sized saucepan over medium-high heat, heat butter until melted. Stir in the beef broth, Worcestershire sauce (if using), garlic powder, onion powder, salt, and pepper. Bring to a boil and let it simmer for 2-3 minutes while stirring occasionally.
Make the slurry: Meanwhile, place cornstarch in a medium size ramekin (or a measuring bowl). Carefully add 4 tablespoons of the hot liquid and whisk until it forms a paste.
Thicken the gravy: Slowly pour the cornstarch slurry into the beef mixture while constantly whisking it. Continue to whisk until it reaches your desired consistency, about 2-3 minutes. This happens so fast, so do not leave it unattended.
Serve: Pour into a cup and use it in your recipe.

Notes

Cooking butter and flour: Be patient when whisking together the butter and flour. Initially the mixture will clump up and collect on the whisk, but it should loosen and melt as you continue whisking.
Color: If you are after the rich dark brown color of beef gravy, you can also add in a small cube of bouillon or a teaspoon of Better Than Boullion.
Make ahead: You can make this beef gravy up to three days ahead of time. Be sure to bring it to room temperature, transfer it to an airtight container and store it in the fridge until ready to use.
Reheat: When it comes to reheating, you have three options:
- Microwave: Reheat in the microwave in 30-second increments (making sure to stir after each time) until it reaches your desired temperature.
- Stovetop: Reheat in a saucepan over medium-low heat, stirring regularly.
- Oven: Reheat it in the oven alongside other dishes like turkey or beef roast. Remember that you might need to add more beef stock or water if your gravy is too thick.
Store: To store leftovers, let them reach room temperature and store them in an airtight container in the fridge for up to 3-4 days.
Freeze: You can freeze it in an airtight container for up to 2 months. When ready to use, thaw it overnight in the fridge.

Nutrition