Beef gravy
Beef gravy is a staple in British cuisine, a rich and savoury sauce that has graced Sunday lunch tables for centuries.
This traditional version is made from the roasting juices of beef – the flavour-packed drippings and browned bits left behind in the pan – combined with stock, flour, and a touch of seasoning to create a smooth, silky sauce.
Its roots go back to medieval kitchens, when cooks would capture every last drop of meat juice, thickening it with breadcrumbs or ground almonds before flour became the standard.
Over time, the method evolved, but the principle stayed the same: nothing from the roast was wasted, and the gravy became just as important as the meat itself.
Today, classic British beef gravy is the finishing touch for a classic "Sunday Dinner" usually roast beef, crisp Yorkshire puddings, buttery mashed potatoes, and seasonal vegetables.
Beef gravy, whether served at a grand family gathering or a cosy midweek roast, it’s the element that ties the whole plate together and keeps everyone reaching for “just one more spoonful.”
- Prep Time:
- Cook Time:
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- Servings: 6
- Course: Sauce
- Cuisine: British
Ingredients
- 500 ml Beef stock (preferably from roasting pan juices)
- 2 tbsp Beef drippings (or unsalted butter)
- 2 tbsp Plain flour
- 1 tsp Worcestershire sauce (optional, for depth)
- Salt & freshly ground black pepper (to preference)
Instructions
- After roasting beef, carefully pour the juices from the roasting pan into a heatproof jug. Let them sit for a minute so the fat rises to the top, then skim off excess fat, reserving about 2 tablespoons.
- Place the roasting tin over medium heat on the hob. Add the reserved fat (or butter if it lacked enough), and scrape up any browned bits stuck to the bottom.
- Stir in the flour and cook for 1-2 minutes until it forms a golden-brown paste (roux).
- Gradually whisk in the beef stock, starting with a little to loosen the roux, then adding the rest while whisking constantly to avoid lumps.
- Bring to a simmer and cook for 5-7 minutes until the gravy thickens to your liking.
- Serve immediately over roast beef, Yorkshire puddings, and vegetables.
FAQ
How long does beef gravy keep?
Keep cooled gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, adding a splash of stock or water if needed.
Can I freeze beef gravy?
Yes, beef gravy freezes well. Store in small containers or freezer bags for up to 3 months, then thaw in the fridge overnight before reheating.
How can I make gravy richer in flavour?
Use the browned bits from the roasting pan, add a splash of red wine, or stir in a little mushroom sauce for an earthy depth.
Can I make beef gravy without drippings?
Yes, replace the drippings with butter or oil and use a good quality beef stock for flavour.
How do I fix lumpy gravy?
Whisk vigorously, or strain through a fine sieve. You can also blend briefly with a stick blender for a smooth finish.
What can I serve with beef gravy?
It’s perfect with roast beef, mashed potatoes, and Yorkshire puddings. It also works with the British classics like Beef Wellington, Cottage pie and Toad in the hole.
