How to Easily Make Beef Gravy from Beef Broth

Making beef gravy from scratch can seem intimidating But with just a few simple ingredients like beef broth, flour, and seasonings, you can make rich, flavorful beef gravy at home in minutes Keep reading to learn exactly how to turn beef broth into the perfect gravy for steaks, roasts, mashed potatoes and more.

What You Need

• 2 cups beef broth – use store bought or homemade
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt, pepper and other seasonings of choice

Step-By-Step Instructions

Follow these simple steps for foolproof beef gravy every time.

Step 1: Make the Roux

A roux is a mixture of equal parts fat and flour that serves as the base of gravy, sauces and soups. It helps thicken the liquid and gives beautiful texture.

Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Cook, whisking constantly, until the mixture turns light brown, about 1-2 minutes.

Making a quick roux before adding the broth is the key to smooth, lump-free gravy. The flour taste will cook out as the gravy simmers.

Step 2: Whisk in Beef Broth

Once the roux has browned slowly pour in the beef broth while whisking continuously. The roux will thicken the broth immediately.

Whisk vigorously to fully combine the broth into the roux. Make sure no clumps of flour remain.

Step 3: Simmer and Season

Allow the gravy to simmer for 5-10 minutes to cook the raw flour taste out. The gravy will thicken even more as it cooks.

Whisk occasionally to prevent sticking and burning on the bottom of the pan. If the gravy seems too thick, splash in a bit more broth or water to reach the desired consistency.

Season with salt, pepper and any other seasonings of choice. Popular options include:

• Onion powder
• Garlic powder
• Dried parsley
• Worcestershire sauce
• Kitchen Bouquet browning sauce
• Beef bouillon granules

Simmer for a minute or two to allow the flavors to mingle. Taste and adjust seasonings as needed.

Step 4: Finish with Cold Water or Milk

For ultra smooth gravy, whisk in a splash of cold water or milk right at the end. This helps prevent any lumps from forming.

The starch molecules in the gravy will swell with the addition of the liquid, giving a rich, silky texture.

Step 5: Serve and Store

And that’s it – rich, hearty beef gravy ready in about 10 minutes.

Pour the gravy into a gravy boat and serve immediately with beef dishes. Or let it cool slightly and then pour into an airtight container.

Refrigerate for 3-4 days or freeze for 3 months. Reheat gently before serving again.

Tips for the Best Beef Gravy

• Use homemade beef broth for superior flavor. Or opt for a high quality, ready-made broth.
• Make sure the roux reaches a light brown color before adding the broth. This deepens the flavor.
• Whisk vigorously when adding the broth to prevent lumps.
• Simmer for a full 10 minutes to eliminate any starchy taste.
• Add broth or water to thin out the gravy if it becomes too thick.
• For extra richness, swirl in a pat of butter at the end.
• Finish with a splash of milk or cold water for a silky texture.
• Season well with salt, pepper and your favorite spices.
• Let the gravy sit overnight in the fridge to allow flavors to meld.

Quick Beef Gravy Variations

This easy recipe can be adapted endlessly for all kinds of delicious beef gravies:

• Mushroom Gravy – Sauté chopped mushrooms before making roux. Use mushroom broth.
• Onion Gravy – Sauté chopped onion and garlic before the roux.
• Herb Gravy – Stir in chopped fresh herbs before serving.
• Pan Drippings Gravy – Use the browned bits left in the pan after cooking beef.
• Red Wine Gravy – Deglaze pan with red wine before making roux.
• Horseradish Gravy – Stir in prepared horseradish to taste.
• Bacon Beef Gravy – Chop and cook bacon first, use drippings for roux.

So grab some beef broth and flour and get ready to become a gravy master. This easy recipe can take plain old meats and potatoes to new levels of comfort food bliss. Enjoy your homemade beef gravy on everything from pot roasts to biscuits.