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Homemade Beef Gravy
Our beef gravy is made with flour and broth. It's so easy (and delicious!).
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Updated December 09, 2019
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- MAKES
- about 2-1/2 cups
- COOK TIME
- 5 Min
You're only five ingredients away from an easy and tasty homemade beef gravy. Once you've tried this recipe, you'll never go back to store bought. It's too tasty and simple to make it yourself! One of the things that makes this beef gravy recipe so convenient is that you don't need to have meat drippings or juices in order to make it. We'll show you how to make gravy from beef broth and just a few other ingredients, so you can have an easy topping for potatoes, rice, and more. We love that we can make up a pot of fluffy mashed potatoes on any weeknight, and then we can top it with this homemade gravy recipe for a classic home-cooked meal. And we know you'll love it, too.
What You'll Need
- 1/4 cup (1/2 stick) butter
- 1/3 cup all-purpose flour
- 2 1/2 cups beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Slowly whisk in the broth, salt, and pepper; continue stirring until mixture comes to a boil and thickens.
Notes
Looking for a way to use this homemade gravy recipe? We've got you covered! You've got to try it with our Award-Winning Mashed Potatoes. They don't need the gravy... but you'll be amazed by what a good combination it is.
Why make beef gravy without drippings?
The biggest benefit to using broth instead of beef drippings for gravy is that you don't have to cook a piece of beef. Beef broth is easy to purchase in the store and keep on hand so that you can have tasty homemade gravy in no time... beef roast optional! And we've found that the results are still completely delicious.
Is beef gravy gluten free?
No, most beef gravy recipes (including this one) are not gluten free because they use flour as a thickener. To make gluten free gravy, look for recipes that use gluten free corn starch as a thickener along with other gluten free ingredients.
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