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I love a good gravy. And this Beef Gravy is arguably the best gravy. It makes use of drippings from beef tenderloin roast (plus plenty of flavorful aromatics, stock, and herbs!) for a creamy gravy you’ll want to drizzle over meat or mashed potatoes.
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I used to think making gravy was complicated, but it’s not! This homemade beef gravy basically just involves some sauteing and simmering. The hardest part about it is making the roux, which is a mixture of beef drippings and flour that’s cooked to remove the starchy taste and used to thicken the gravy. (If you’ve ever made bechamel sauce, you’ve made a roux!) As long as you make sure this mixture doesn’t burn, your gravy will be great.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Key Flavor: Creamy, saucy, beefy
Skill Level: Easy
Why This Is So Good
- Makes use of leftovers: This gravy uses leftover beef drippings to make a super-flavorful sauce.
- Goes with a lot: This basic beef gravy goes with a lot—beef tenderloin, roast chicken, roasted or mashed potatoes, a pot pie. That’s why I never worry about having leftover gravy!
- Not a lot of ingredients: This sauce calls for less than 10 ingredients, most of which you probably already have in your pantry.
Ingredients to Make Beef Gravy
- Beef drippings: Once your beef is roasted, reserve all of the drippings!
- Shallot: This tastes like a delicate onion! You’ll want to mince it so you can extract maximum flavor.
- Carrot and celery: Roughly chopping these is fine since they won’t be in the final gravy!
- All-purpose flour: This will help thicken the gravy.
- Beef stock: This really amps up the meatiness of the beef gravy! You could use vegetable stock instead, though the final gravy won’t taste as robust.
- Soy and Worcestershire sauce: These add deep, rich flavor to the sauce (as well as a bit of salt). Use tamari instead of soy sauce to keep it gluten-free.
- Thyme: Use fresh thyme, since you’ll be removing the sprigs after cooking!
Popular Additions
- Mix in fresh herbs. After cooking, you could stir in chopped, fresh parsley, chives, or tarragon.
- Make it creamier. Try stirring in a tablespoon or two of heavy creamy for an even richer gravy!
How to Make Beef Gravy
Below, I’ll show you how to make beef gravy with flour for the easiest, creamiest, thickest sauce.
Tips for Making the Best Beef Gravy from Drippings
- Watch the roux closely. This flour mixture can burn easily! Watch it very closely and begin to add the beef stock as soon as it turns golden brown.
- Leave enough fat in the pan. Once you remove the vegetables, there should be a good amount of fat left over in the pan. If there’s not, add some more drippings!
- Whisk it well. Whisk the gravy constantly when you add the beef stock. This will make sure it’s smooth!
- Simmer it long enough. It’ll take a bit (about 20 minutes!) for the gravy to simmer and thicken. Don’t rush this! If the gravy doesn’t look thickened, give it more time.
What to Serve With Beef Gravy
- Beef Tenderloin Roast
- Garlic and Herb Crusted Prime Rib
- Simple Mashed Potatoes
- Cauliflower Mashed Potatoes
Frequently Asked Questions
The gravy will last in the fridge for up to 4 days in an airtight container. I recommend reheating it in a saucepan over low heat, whisking to bring the gravy back together.
Yes! In an airtight container, the gravy will keep in the freezer for up to six months. Thaw it in the fridge overnight before reheating.
If you’ve let the gravy simmer long enough and it’s still not thickened, I recommend trying a cornstarch slurry. Whisk a tablespoon of cornstarch and 2 tablespoons of cold water together, then whisk this into the gravy. Let the gravy simmer, and it’ll begin to thicken.
More Sauce Recipes:
- Turkey Gravy
- Easy Au Jus
- Mushroom Gravy
- Garlic Toum Sauce
- Creamy Tzatziki Sauce
- Basic Marinara Sauce
- Hollandaise Sauce
If you try this feel good Beef Gravy recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Beef Gravy
Ingredients
- 4 tablespoons beef drippings plus more for flavor
- 1 shallot diced
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- ¼ cup all-purpose flour
- 2 ½ cups beef stock
- 1 tablespoon reduced sodium soy sauce
- ½ teaspoon Worcestershire sauce
- 2 thyme sprigs
- ½ teaspoon salt or as needed, to taste
- pepper as needed, to taste
Instructions
- Transfer the beef drippings to a heat-safe bowl and return about 4 tablespoons of the fat that rises to the top back to the pan, reserving the remaining drippings. Heat the same skillet over medium heat. Add shallot, carrot, and celery and cook for 10 minutes, or until the vegetables are beginning to brown. Remove the vegetables with a slotted spoon and enjoy on their own or repurpose in another recipe. Be careful to reserve as much of the fat in the pan as possible.
- Add flour to the beef drippings and whisk until a thick paste forms. Cook, stirring constantly with a wooden spoon for 1- 2 minutes, or until the roux starts to turn golden brown.
- Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce and bring to a boil. Reduce heat to a simmer, add thyme and salt, and cook for 15 to 20 minutes, or until it has thickened slightly. Taste the gravy and see if it needs additional salt and pepper. Discard thyme and serve warm.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
