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Beef gravy recipe.
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Beef Gravy Recipe

Homemade beef gravy recipe made from pan drippings. Just let it simmer and thicken, then serve with beef, mashed potatoes, and vegetables.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sauces, Side
Cuisine: American
Servings: 10 servings
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
US Customary - Metric

Instructions

  • After you roast the beef, transfer the beef drippings to a heat-safe bowl. Return about 4 tablespoons of the fat that rises to the top back to the same pan, reserving the remaining drippings. Heat the pan over medium heat. Add the shallot, carrot, and celery and cook for 10 minutes, or until the vegetables start 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 the flour to the beef drippings and whisk to form a thick paste. Cook, stirring constantly with a wooden spoon for 1–2 minutes, or until the roux turns golden brown.
  • Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce, and bring to a boil. Reduce the heat to a simmer, add the thyme and salt, and cook for 15–20 minutes, or until the gravy thickens slightly. Taste and see if it needs additional salt and pepper. Discard the thyme and serve warm.

Notes

  • My Top Tip: Watch the roux closely. The flour mixture can burn easily! Keep an eye on it and add the beef stock as soon as it turns golden brown.
  • Storage: Store the gravy in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat, whisking to bring it back together.
  • Freezing: Store the gravy in an airtight freezer-safe container for up to 6 months. Thaw overnight in the fridge before reheating in a saucepan over low heat.
This recipe yields about 2 cups of beef gravy.

Nutrition

Serving: 3tbsp | Calories: 65kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 337mg | Potassium: 154mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1171IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

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