A rich, savory beef gravy made from beef stock is a timeless accompaniment to roasted meats, mashed potatoes, and comfort food dishes. This foundational sauce elevates any meal with deep, meaty flavor.
Whisk occasionally while reheating to maintain smooth consistency. For a vegetarian version, substitute vegetable or mushroom stock for beef stock.
Gravy can be made ahead and reheated just before serving.
Ingredients
Scale
Measurement units
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Beef stock
- ½ cup Beef drippings (or additional beef stock)
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 1 tbsp Worcestershire sauce
- ½ tsp Fresh thyme (or 1/4 tsp dried thyme)
Ingredients
Scale
Measurement units
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Beef stock
- ½ cup Beef drippings (or additional beef stock)
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 1 tbsp Worcestershire sauce
- ½ tsp Fresh thyme (or 1/4 tsp dried thyme)
Instructions
Melt butter
Melt butter (4 tbsp) in a medium saucepan over medium heat.
Equipment: medium saucepan
Make the roux
Sprinkle all purpose flour (4 tbsp) over the melted butter.
Stir constantly to create a roux, cooking out the raw flour taste without browning.
Equipment: whisk
Add beef stock
Gradually pour in the beef stock (2 cups) while whisking continuously to prevent lumps from forming.
Equipment: whisk
Add beef drippings
Add the beef drippings (¼ cup) and stir until smooth and well combined.
Equipment: whisk
Season the gravy
Season with salt (½ tsp), black pepper (¼ tsp), garlic powder (¼ tsp), onion powder (¼ tsp), and dried thyme (¼ tsp), stirring well.
Equipment: whisk
Simmer to thicken
Bring the gravy to a gentle simmer.
Cook, stirring occasionally, until it reaches your desired thickness.
Equipment: whisk
Add Worcestershire sauce
Stir in Worcestershire sauce (1 tsp) if using.
Taste for seasoning adjustments.
Strain and serve
Strain through a fine-mesh sieve if a smoother texture is desired.
Serve hot.
Equipment: fine-mesh sieve
Before you cook
Cook notes
- • Gravy can be made ahead and reheated just before serving
- • For a vegetarian version, substitute vegetable or mushroom stock for beef stock
- • Whisk occasionally while reheating to maintain smooth consistency
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