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Classic beef gravy

Name: Classic beef gravy
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: The fat and juices from a beef roast; 1 tbsp plain flour; Fresh herbs such as fresh rosemary and bay leaves; 400-500ml beef stock

By: Delicious. food team

Published: 28 Feb 09
Updated: 8 Nov 24

Roast beef certainly would not be as good if it didn’t also have the perfect gravy to pour all over. We firmly believe that this simple recipe is the best gravy for beef.

Find our gravy recipes for turkey, chicken, lamb and a veggie option too.

Easy
March 2009

Test kitchen approved

Serves 6
Around 10 minutes

Roast beef certainly would not be as good if it didn’t also have the perfect gravy to pour all over. We firmly believe that this simple recipe is the best gravy for beef.

Find our gravy recipes for turkey, chicken, lamb and a veggie option too.

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Before you start

The key to this gravy’s intense flavour is all the juices, fats and crispy bits left in the dish used to cook the meat. Adding flour helps to absorb some of the liquid elements, while a bit of elbow grease and a wooden spoon will scrape up any stuck bits, ready to dissolve into and flavour the stock. Ensure you’ve scraped the base of the pan completely once the stock is in there to get the best flavour possible.

You can add whatever herbs you like to your gravy, but rosemary, bay and thyme tend to work the best. You can add a dollop of mustard for extra tang, or even a splash of red wine or port for sweetness.

If your gravy isn’t as thick as you’d like after 3-4 minutes, just strain it into a clean saucepan and simmer until it’s reduced a little more. Always season at the very end; if you season first and then reduce the liquid, it may be too salty for your tastes.

Before you start

Ingredients

The fat and juices from a beef roast
1 tbsp plain flour
Fresh herbs such as fresh rosemary and bay leaves
400-500ml beef stock

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Method

Set a roasted joint of meat aside. Pour the fat and juices from the roasting tin into a jug and allow to settle and separate, then spoon 2 tbsp of the fat back into the roasting tin. Discard the remaining fat, so that you are left with just the pan juices.
Add plain flour and herbs to the roasting tin. Use a wooden spoon to briskly mix it with the fat over a medium heat for a few minutes until you have a smooth brown paste, then stir in the pan juices.
Gradually add beef stock, stirring for 3-4 minutes until thickened. Season, pour in the juices from the resting meat, then strain through a sieve into a jug.