This beef stock gravy will turn your next roast dinner into something truly special. Perfect for drizzling over mashed potatoes or soaking into a warm dinner roll, it's rich, velvety, and absolutely foolproof!
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Homemade beef gravy is a delicious and simple way to add a flavorful sauce over the top of just about anything. Using it over mashed potatoes, with some cooked hamburger patties for Salisbury steak, or finding another use like a beef pot pie filling is all up to you and your level of creativity.
The good news is that this beef broth gravy doesn’t take too long to prepare, or too much work to make. Similar to my chicken broth gravy, this recipe is basically a stock flavored with meaty broth and a mixture of vegetables.
Recipe Ingredients
- Butter
- Carrots
- Celery
- Onion
- Flour
- Beef stock — or broth
- Salt
- Pepper
For the exact amounts needed, please see the recipe card below.
How to Make Beef Stock Gravy
- Melt your butter in a medium sized saucepan on the stove.
- Add in the celery, onion, carrots, salt, and pepper.
- Cook until the veggies are slightly softened and starting to turn a golden brown.
- Add in the flour and then stir until the veggies are all well coated.
- Add in the beef broth or stock and stir until the sauce is smooth.
- Bring the mixture to a simmer and then cook for about 3-5 minutes or until its thickened to your preference.
- Strain the gravy to remove all of the chunks and veggies and then serve as desired.
Recipe FAQs
If it's too thick, slowly whisk in additional warm beef stock until you reach your desired consistency. If it's too thin, continue simmering until it reduces to your preferred thickness, or make a slurry with equal parts flour and cold water and whisk it in while the gravy simmers.
Yes, but a roux (butter and flour mixture) is key for thickening the gravy. If you don’t have it, you can mix cornstarch with cold water as a substitute.
Straining removes the chopped vegetables, resulting in a smooth, silky gravy. However, you can skip straining if you prefer a more rustic gravy with vegetables included.
There could be several reasons for why your gravy hasn’t thickened up. ~First, double-check that you've added the correct amount of flour.
~If you have, make sure you've followed the directions for cooking the flour with the butter. If you've done that and gradually whisked in the liquid, you need to turn the heat up.
~As the gravy simmers, it will thicken. This might take a few minutes, but it will happen. It will also become thicker as it cools.
Expert Tips
- Save the Fond: When making gravy after cooking meat, don't discard those browned bits stuck to the bottom of the pan. This "fond" adds incredible depth of flavor to your gravy.
- Smooth Results: To avoid lumpy gravy, whisk the flour into the butter and vegetables vigorously before adding any liquid, ensuring all flour is well incorporated.
- Stock Choice: For the richest flavor, use homemade beef stock or high-quality store-bought stock rather than broth – the difference in taste is noticeable.
- Color Control: If you want darker gravy, let the vegetables brown a bit more, or add a few drops of kitchen bouquet or gravy browning sauce.
- Perfect Texture: For silky-smooth gravy, strain through a fine-mesh sieve and press gently on the solids to extract maximum flavor.
- Make Ahead: The gravy will thicken as it cools. When reheating, start on low heat and gradually thin with warm beef stock if needed.
How To Store Homemade Beef Stock Gravy
Store your homemade beef gravy in an airtight container in the refrigerator for up to 4 days. Once cooled, you might notice the gravy becoming quite thick – this is completely normal.
When reheating, warm it gently over low heat on the stovetop, whisking occasionally and adding a splash of warm beef stock to reach your desired consistency.
If you want to keep it longer, freeze portions for up to 3 months. Just be sure to thaw frozen gravy overnight in the refrigerator before reheating. Avoid microwaving when possible, as this can cause the gravy to separate and become grainy.
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Easy Homemade Beef Stock Gravy
Equipment
- Pan Set
Ingredients
- 2 tablespoons butter
- 2 carrots (rough chopped)
- 2 stalks celery (rough chopped)
- 1 onion (rough chopped)
- 2 tablespoons flour
- 3 cups beef stock (broth will work as well)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a medium saucepan, melt the butter.
- Add the carrots, celery, onion, salt and pepper.
- Cook until veggies are slightly softened and turning golden brown.
- Add the flour and stir until the veggies are coated.
- Add the beef stock or broth and stir until smooth.
- Bring to a simmer and cook until thickened, about 3-5 minutes depending on your preference.
- Strain and serve.
Notes
- Keep the gravy at a gentle simmer after adding the stock to prevent it from breaking or becoming too thick too quickly.
- Always start with a cold roux (equal parts butter and flour) to avoid lumps and ensure a smooth gravy base.
- If the gravy is too thick, add a splash of stock or water. If it’s too thin, let it simmer longer or add a cornstarch slurry.
- For an ultra-smooth texture, strain the gravy through a fine mesh sieve before serving.
Alli
Great recipe!