Homemade Beef Gravy 🥄

Homemade Beef Gravy – Two Ways 🥩🥄

Whether you’re making gravy from scratch using beef stock or enhancing it with flavorful pan drippings, these two methods will give you a rich, smooth, and delicious gravy perfect for any meal!

Rich, savory, and full of comforting flavor, this homemade beef gravy is perfect for mashed potatoes, beef roasts, chicken fried steak or even drizzling over rice.

Beef Gravy (Made with Stock Only) 🥩🥄

(Serves 4–6)

Ingredients

• 2 cups beef stock

• 1/4 tsp dried thyme

• 1/4 tsp ground black pepper (or substitute ground white pepper)

• 1 tsp beef base (for extra richness and flavor)

• Slurry mixture (for thickening—equal parts cornstarch and water mixed together)

• Kosher or sea salt to taste

• 1/2 tbsp browning/seasoning sauce (such as Gravy Master or Kitchen Bouquet)

• 1/2 tsp butter

Instructions

1. In a saucepan, combine the beef stock, thyme, black pepper, and beef base.

2. Bring the mixture to a boil over medium heat.

3. Slowly add the slurry mixture (cornstarch mixed with water), whisking constantly to prevent lumps.

4. Continue whisking and cooking until the gravy reaches your desired consistency.

5. Taste and adjust seasoning, adding more beef base or salt if needed.

6. Add browning/seasoning sauce and butter to make your gravy shine.

7. Add a pat of butter to make the sauce shine.

Beef Gravy (Made with Pan Drippings & Mirepoix) 🥩🥄

(Serves 4–6)

Ingredients

• 2 cups beef stock

• 1/4 tsp dried thyme

• 1/4 tsp ground black pepper (or substitute white pepper)

• 1 tsp beef base (for extra richness and flavor)

• Mirepoix from beef roast (cooked onions, carrots, and celery from the roasting pan)

• 1/4 cup pan drippings (fat and juices from beef roast)

• Kosher or sea salt, to taste

• 1/2 tbsp browning/seasoning sauce (such as Gravy Master or Kitchen Bouquet)

• 1/2 tsp butter

Instructions

1. In a saucepan, heat 1 cup of beef stock over medium heat.

2. In a blender, combine:

   • The remaining 1 cup of beef stock

   • Thyme and black pepper

   • Beef base

   • Pan drippings

   • Mirepoix from beef roast

3. Blend on high for at least 2 minutes, until smooth.

4. Place a strainer over the saucepan and strain the blended mixture into the pan, using a spoon to press out as much liquid as possible.

5. Bring the mixture to a boil over medium-high heat.

6. Slowly add the slurry mixture (cornstarch mixed with water), whisking constantly, until the gravy reaches your desired thickness.

7. Taste and adjust seasoning, adding more beef base or salt if needed.

8. Add browning/seasoning sauce and butter to make your gravy shine.

9. Add a pat of butter to make the sauce shine.