Homemade Beef Gravy from Scratch (with flour)

Last updated on June 19th, 2025

Make the best homemade beef gravy from scratch with homemade beef stock. This easy recipe uses a simple roux made with flour and butter for a thick, silky gravy that’s perfect for roasts, potatoes, and Yorkshire puddings.

If you’ve made your own homemade beef broth/stock, you’re already halfway to the best gravy you’ve ever tasted! The key to the best tasting beef gravy (aka brown gravy) is the quality of the stock used in the gravy. If you use a homemade broth / stock or beef drippings, your gravy is bound to be delicious. Store-bought liquid / powdered stocks will do the job but the flavour is not quite the same.

When I first started making gravy with my stash of homemade beef stock (I make a whole bunch and freeze it), I couldn’t believe how much richer and more flavorful it was than any store-bought version I’d tried. As a result, I couldn’t bring myself to ever use the powdered gravy ever again, there is simply no comparison. Rich, silky, and full of flavor, homemade gravy made with real beef stock or broth or even beef drippings is light years ahead of any packet mix. Can you tell that I am really passionate about this? hah hah!

The secret to achieving that perfect, glossy texture of gravy comes down to the mixture we call a roux! More on that below!

What is a Roux?

A roux (pronounced “roo”) is simply a mixture of butter and flour, cooked together to create a paste which is basically the thickening agent. It’s the backbone of gravies, creamy sauces, and stews. Making a roux is really easy—even my kids know how to make a roux! For this recipe, we’ll be using 1 1/2 tablespoons of butter to 1 1/2 tablespoons of flour to thicken one cup of beef stock/broth or beef drippings. 

That is your basic ratio for a gravy. If you want a thicker gravy, you can either use less liquid or slightly more flour and butter for the same amount of liquid. You can experiment with consistency but as a starting point our formula is this:

1 1/2 tablespoons butter to 1 1/2 tablespoons flour to 1 cup of beef stock / broth / drippings

How to Make Homemade Gravy

Make the Roux: In a medium saucepan, melt the butter over medium heat

Once melted, add the flour and whisk continuously.

Cook for about 1–2 minutes, or until the roux turns a light golden color (below, left pic). This step is crucial to cook out the raw flour taste. Slowly pour in the homemade beef stock, a little at a time, whisking constantly to avoid lumps. The mixture will start to thicken as it heats (below, right pic)

Add a little more liquid and keep whisking. Again, it will start to thicken (below, right). Continue this process until you have used up all your liquid.

Bring the gravy to a simmer and continue whisking. Cook for about 5–6 minutes until it reaches your desired thickness. Season with salt and pepper to taste. Remember that the sauce will thicken slightly as it cools.

Taste the gravy and then season with salt and pepper to your taste.

Optional Additions: 
For a deeper flavour, you can add a splash of red wine, Worcestershire sauce, or even a teaspoon of soy sauce. I’ve found however that if the stock/broth is of amazing quality, there really is no need to add anything else!

Tips for Perfect Homemade Gravy

• Use Homemade Beef Stock: Like I said, the flavour is unbeatable! 
• Whisk Constantly: This prevents lumps and gives you that silky-smooth texture. 
• Don’t Rush the Roux: Let it cook for 1-2 minutes to cook out the raw flour taste.
• Adjust the Thickness: Too thick? Add more stock. Too thin? Simmer it a little longer. 
• Add Extra Depth: A splash of red wine, soy sauce or Worcestershire sauce.

Serving Suggestions

This rich, savoury gravy is perfect poured over: 

• Roast beef or roast chicken 
• Mashed potatoes 
• Roast potatoes – always roast potatoes!
• Yorkshire puddings 
• Meat pies 
• Shepherd’s pie 
• Pepper Steak Pies 

My kids love my homemade gravy, and I’m pretty sure you will too! It’s so simple, but the secret is using homemade beef stock / broth or beef drippings — it makes all the difference, I promise!

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