Make Beef Gravy

Beef gravy is easy to prepare with beef base and a thickener. Traditional beef gravy is made with the drippings of roast or other meat, but it's easy to make beef-flavored gravy with beef bouillon -- This article shows a variety of ways to make beef gravy. Fair warning: Once you go homemade, you'll never go back!

Ingredients

Makes about 2 cups (500 ml) of gravy

Gravy with Pan Drippings and Corn Starch

• 2 Tbsp (30 ml) pan drippings from roast
• 2 Tbsp (30 ml) cornstarch
• 1/4 cup (60 ml) water
• 2 cups (500 ml) beef stock
• Salt and pepper, to taste

Gravy with Pan Drippings and Flour

• 2 Tbsp (30 ml) fat skimmed from pan drippings
• 1 to 2 Tbsp (15 to 30 ml) flour
• 2 cups (500 ml) pan drippings plus beef broth
• Salt and pepper, to taste

Beef-Flavored Gravy

• 1 1/2 cups (375 ml) water
• 3 tsp (15 ml) beef bouillon granules
• 1/4 cup (60 ml) all-purpose flour
• 1 medium onion, chopped
• 1/4 cup (60 ml) butter

Steps

Gravy with Pan Drippings and Corn Starch

1. Pour 2 Tbsp (30 ml) pan drippings into a small saucepan. After you finish cooking a roast, steak, or other cut of beef, remove 2 Tbsp (30 ml) of the beef drippings inside the pan. Transfer these drippings to a small saucepan.
   • Keep the gravy ingredients warm by placing the saucepan on the stove. Set the temperature to low or medium-low heat.
   • Remove as much liquid as possible but avoid the fat.
   • Note that this type of beef gravy requires you to prepare a cut of beef before you can prepare the gravy.
2. Combine the cornstarch and water. In a separate dish, whisk together the 2 Tbsp (30 ml) of cornstarch with 1/4 cup (60 ml) of water. Combine until a thin paste forms.
   • Use cool water. The exact temperature does not matter, but it should be slightly cooler than room temperature.
3. Add the cornstarch slurry to the drippings. Pour the cornstarch mixture into the saucepan of beef drippings, whisking well to combine.
   • Continue whisking over low heat until the gravy begins to thicken notably.
4. Slowly stir in beef stock. Pour roughly 2 cups (500 ml) of beef stock or beef broth into the saucepan, whisking it in gradually yet thoroughly.
   • Alternate back and forth between adding stock and whisking it in. You should be able to maintain the consistency fairly well if you add the stock gradually.
   • If the gravy starts to become thinner than you would prefer, stop adding the stock and let simmer, stirring frequently, to evaporate some of the liquid off.
   • This step will take at least 5 minutes.
   • You could also use water, milk, cream, or some combination of liquids instead of the stock.
5. Season with salt and pepper. Sprinkle the seasonings into the gravy and give a quick stir to incorporate them into the liquid.
   • The salt and pepper should be added according to your own preferences. If you are uncertain about how much to add, try adding 1/4 tsp (1.25 ml) ground black pepper and 1/4 tsp (1.25 ml) salt.
6. Serve immediately. Remove the gravy from the heat and ladle it into a gravy boat or other serving dish. Serve alongside your meal.

Gravy with Pan Drippings and Flour

1. Pour the pan drippings into a measuring cup. After preparing a roast, steak, or other cut of beef, pour the drippings from the pan into a measuring cup.
   • You could also use a fat separator, if you have one. If not, a large glass measuring cup works best. Use a measuring cup that holds at least 2 cups (500 ml) of liquid.
   • Note that this recipe for beef gravy can only be prepared if you cooked a roast, steak, or other cut of beef that produced adequate pan drippings.
2. Skim the fat. Remove the fat from the top of the pan drippings using a spoon. Reserve 2 Tbsp (30 ml) and discard the rest.
   • Transfer the 2 Tbsp (30 ml) of reserved fat to a small saucepan and set aside.
3. Add broth or stock to the drippings. Pour enough beef stock or beef broth into the removed drippings to create 2 cups (500 ml) of liquid.
   • If desired, you could use water, milk, or cream instead of the stock, but beef stock or broth will create a stronger beef taste.
4. Combine the flour and reserved fat. Add 1 Tbsp (15 ml) of flour to the fat in the saucepan and cook over medium heat until smooth.
   • Stir the flour and fat together until thoroughly blended.
   • The combination of fat and flour is referred to as a roux.
   • For a thicker gravy, use 2 Tbsp (30 ml) of flour.
5. Gradually add the drippings. Slowly pour the combination of pan drippings and broth into the roux, whisking continually to prevent lumps of flour from forming.
   • If possible, whisk and pour at the same time to maintain more even control over the consistency of the gravy. If this is too difficult, however, you can alternate back and forth between adding the drippings mixture and stirring it in.
6. Thicken the gravy. Bring the gravy to a boil and stir until it thickens.
   • Do not cover the saucepan.
7. Season the gravy. Add salt and pepper to the gravy, as desired, in order to season it. Stir well to incorporate the seasonings.
   • If you are uncertain about how much to use, try adding 1/4 tsp (1.25 ml) salt and 1/4 tsp (1.25 ml) ground black pepper.
8. Serve warm. Pour the beef gravy into a gravy boat and serve with your meal.

Beef-Flavored Gravy

1. Heat 2 Tbsp (30 ml) butter in a small saucepan. Place the saucepan on the stove over medium heat and let the butter melt completely.
   • Proceed to the next step as soon as the butter is melted. Do not allow too much smoking or sizzling to occur after the butter melts.
   • You could also use a medium skillet instead of a small saucepan.
   • Note that this version of beef gravy can be prepared even if you do not cook a roast or other cut of beef. As such, it is perfect for use with mashed potatoes or pre-cooked beef dishes.
2. Cook the onion in the butter. Add the chopped onion to the melted butter in the saucepan and stir continually for several minutes.
   • Use a heat-resistant flat spatula to stir the chopped onion.
   • Cook the onion for 2 to 3 minutes or until it becomes tender and translucent. Do not let the onion brown or burn.
3. Add the remaining butter and flour. Add the remaining 2 Tbsp (30 ml) butter to the pan and let it melt. Immediately after it melts, stir in the 1/4 cup (60 ml) of flour.
   • The combination of butter and flour, or flour and any other fat, is referred to as a roux. This is an essential component of forming a thick gravy or sauce.
   • Make sure that the onion, butter, and flour are thoroughly mixed. There should be no visible clumps of flour remaining.
4. Mix the water and beef bouillon. In a separate dish, combine boiling water and beef bouillon granules. Stir the granules into the water until dissolved.
   • You could use 3 beef bouillon cubes instead of 3 tsp (15 ml) beef bouillon granules, if desired.
5. Add the beef-flavored liquid to the roux. Slowly stir the beef-flavored liquid into the butter, flour, and onion in the saucepan. Whisk the ingredients in as you pour to prevent lumps from forming.
   • If you cannot pour and whisk simultaneously, alternate back and forth between pouring a little of the liquid in and stirring the liquid into the roux.
   • Try to maintain a smooth consistency as you add the liquid.
6. Cook until thickened. Bring the gravy to a boil over medium heat and let it cook for several minutes.
   • Stir the gravy occasionally as it cooks.
   • Do not cover the saucepan.
7. Serve warm. Ladle the gravy into a gravy boat or other serving dish. Serve alongside the rest of your meal.
8. Finished.

Things You'll Need

• Small saucepan or medium skillet
• Mixing spoon
• Whisk
• Small bowl
• Ladle
• Gravy boat

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• Make Pork Gravy
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