Beef Gravy

No ratings yet

Beef gravy made with pan drippings for full 'beefy' flavor! Just let simmer and it will thicken and be ready for beef, mashed potatoes and more!

Course Sauces, Side

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 65kcal

Author Yumna Jawad

Equipment

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

Yield is about 2 cups of gravy.

Storage: 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.

Nutrition