Beef Gravy Recipe

Ladle of Beef Gravy pouring into saucepan.

5 from 94 votes

Your favorite meat and potatoes dinner isn't complete without this easy and delicious Beef Gravy recipe. The deep color and rich flavor makes this gravy the perfect topping to so many meals!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course, Sauce

Cuisine: American

Keyword: Beef Gravy

Servings: servings

Calories: 65kcal

Author: Erica Walker

Equipment

Sauce pan

Ingredients

4 cups beef broth (or beef drippings, or combination of both)
3 tablespoons butter (if using beef drippings you can leave the butter out)
3 teaspoons onion powder
1 teaspoon garlic powder
4 tablespoons cornstarch
1/3 cup water
beef bouillon to taste
ground black pepper to taste

Instructions

In a medium saucepan, combine the butter, beef broth or drippings, onion powder, and garlic powder. Bring to a gentle boil over medium-high heat, stirring occasionally, then reduce the heat to a simmer.
In a small bowl or liquid measuring cup, whisk together the cornstarch and cold water until completely smooth.
While whisking the broth constantly, slowly pour in the cornstarch mixture a little at a time. I usually add a tablespoon or so at a time and give the gravy a chance to thicken before adding more. You may not need all of the slurry.
Continue cooking at a gentle simmer until the gravy reaches your desired consistency. Add beef bouillon and black pepper to taste.
Let the gravy simmer for another 2 to 3 minutes, whisking occasionally. Taste and adjust the seasoning, then serve hot over mashed potatoes, rice, poutine, roast beef, or your favorite beef dishes.

Video

Notes

If you are using flavorful beef drippings with enough fat, you can leave out the butter.
If you only have a small amount of drippings, add beef broth until you have 4 cups total liquid. Add about 1 tablespoon of butter for each cup of beef broth you use to supplement the drippings.
Always mix the cornstarch with cold water before adding it to the hot gravy.
Add the cornstarch slurry gradually. You may not need the entire amount.
If the gravy is too thin, let it simmer briefly before adding more slurry.
If the gravy is too thick, whisk in warm beef broth a little at a time.
Beef broth and bouillon can both contain quite a bit of sodium, so taste before adding more bouillon.
For gluten-free gravy, make sure your beef broth and bouillon are certified gluten-free.
For extra-smooth gravy, strain it through a fine mesh strainer before serving.
If your family loves gravy as much as ours does, consider making one and a half batches or doubling the recipe.
Beef gravy can be made ahead. Refrigerate promptly and use within 1 to 2 days, or freeze for up to 2 to 3 months. Reheat gently on the stovetop, whisking in a little warm broth if needed.

Nutrition