Learning how to make beef gravy is super easy! With just a few ingredients and a few minute, you can have homemade gravy on your table.
There are so many different gravies out there and each one has it’s own flavor, color and characteristics. This beef broth gravy is one of the many, but once you try it, you may choose to make it one of the few you repeat often.
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.
That’s great because it means it’s healthier than those gravy packets you can buy (significantly less sodium content in homemade) and you can whip it up while focusing on other dishes for your meal.
Have you ever had one of those days when your mind goes blank and you make mashed potatoes or something only to realize you didn’t plan a gravy and now it’s almost time to plate it.
I think we’ve all had a moment like that here or there. With this homemade beef gravy you can avoid those moments all together and have a fresh gravy ready in about the same time as it takes for the potatoes to boil.
How to Make Beef 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.
Why is my gravy not thickening?
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 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.
How to Make Beef Gravy
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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.
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