Making beef gravy is an easy and delicious way to add a rich, savory touch to your meals. In this post, I’ll show you two simple methods to prepare it: one using flour and the other with cornstarch. Both recipes take less than 10 minutes to make and don’t require any drippings, so you can enjoy flavorful gravy in no time!
INGREDIENTS
- 2 tablespoons unsalted butter
- ¼ cup cornstarch* (or all-purpose flour)
- 2 cups beef broth
Seasonings
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
INSTRUCTIONS
For Brown Gravy with Flour
- Make the Roux: In a medium saucepan or skillet, melt butter over medium heat. Add the flour and whisk constantly for about 3 minutes until the mixture turns a light golden brown.
- Add the Broth: Gradually pour in the beef broth, about ¼ cup at a time, whisking well after each addition. Once all the broth is added, continue whisking until the gravy starts to thicken, which should take 3-4 minutes.
- Add Seasonings: Stir in Worcestershire sauce (if using) and season with garlic powder, onion powder, salt, and pepper. Taste and adjust the seasoning as needed.
- Simmer: Reduce the heat to medium-low and simmer for 5-7 minutes, stirring occasionally.
For Beef Gravy with Cornstarch
- Combine Ingredients: In a medium saucepan over medium-high heat, melt the butter. Stir in beef broth, Worcestershire sauce (if using), garlic powder, onion powder, salt, and pepper. Bring to a boil and let simmer for 2-3 minutes, stirring occasionally.
- Make the Slurry: In a separate bowl, combine cornstarch with 4 tablespoons of hot liquid from the pan. Whisk until smooth, creating a paste.
- Thicken the Gravy: Slowly add the cornstarch slurry into the simmering beef broth while whisking constantly. Continue whisking for 2-3 minutes until the gravy thickens to your desired consistency.
- Serve: Pour the gravy into a serving vessel and use as desired.
Notes
- Yields: This recipe makes about 1 ½ cups of gravy, perfect for 4 servings. You can multiply the recipe as needed. Nutritional values are based on 1 serving.
- Cooking the Butter and Flour: Be patient when whisking the butter and flour together. The mixture may clump at first, but it will loosen up and melt as you continue whisking.
- Color: For a darker gravy, add a small bouillon cube or a teaspoon of Better Than Boullion for extra richness.
- Make Ahead: This gravy can be made up to three days in advance. Let it cool to room temperature, store it in an airtight container in the fridge, and reheat when needed.
- Reheating:
- Microwave: Reheat in 30-second increments, stirring after each, until hot.
- Stovetop: Reheat in a saucepan over medium-low heat, stirring frequently.
- Oven: Reheat with dishes like turkey or roast, adding beef stock or water if it thickens too much.
- Storage: Store leftover gravy in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze gravy in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
