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Beef Gravy Recipe

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4.1 from 6 reviews

This rich and savory beef gravy recipe is made using beef drippings and aromatic vegetables, perfect to accompany roasted meats or mashed potatoes. The gravy is thickened with a roux and simmered with fresh thyme and a splash of soy and Worcestershire sauces for a depth of flavor, creating a luscious and comforting sauce in just 40 minutes.

Ingredients

Gravy Ingredients

  • 4 tablespoons beef drippings (plus more for flavor)
  • 1 shallot, diced
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • ¼ cup all-purpose flour
  • 2 ½ cups beef stock
  • 1 tablespoon reduced sodium soy sauce
  • ½ teaspoon Worcestershire sauce
  • 2 thyme sprigs
  • ½ teaspoon salt (or as needed, to taste)
  • Pepper to taste

Instructions

  1. Prepare pan and vegetables: After roasting beef, transfer beef drippings to a heat-safe bowl. Return about 4 tablespoons of fat from the top of the drippings back into the pan. Heat pan over medium heat, add the diced shallot, chopped carrot, and celery, and cook for 10 minutes until the vegetables start to brown. Remove vegetables with a slotted spoon and reserve the fat in the pan.
  2. Make the roux: Add the all-purpose flour to the beef fat in the pan and whisk together to form a thick paste. Cook while stirring constantly for 1 to 2 minutes until the roux turns a golden brown color, ensuring the flour is cooked and flavorful.
  3. Add liquids and seasonings: Whisk in the beef stock, the reserved beef drippings, reduced sodium soy sauce, and Worcestershire sauce. Bring the mixture to a boil over medium-high heat.
  4. Simmer the gravy: Reduce heat to low to simmer. Add the thyme sprigs and salt. Let it cook gently for 15 to 20 minutes, stirring occasionally, until the gravy thickens slightly and the flavors meld together.
  5. Finish and serve: Remove and discard thyme sprigs. Taste the gravy and adjust seasoning with salt and pepper as needed. Serve warm alongside your favorite beef dishes or mashed potatoes.

Notes

  • Using reduced sodium soy sauce helps control salt content while adding umami flavor.
  • Vegetables cooked in the fat can be repurposed in other recipes like soups or stews to avoid waste.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.
  • Be careful when whisking flour into hot fat to avoid lumps; a steady whisking motion works best.
  • Gravy can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://glowcooks.com/beef-gravy-recipe/