Beef Gravy Recipe

After you roast the beef, transfer the beef drippings to a heat-safe bowl. Return about 4 tablespoons of the fat that rises to the top back to the same pan, reserving the remaining drippings. Heat the pan over medium heat. Add the shallot, carrot, and celery and cook for 10 minutes, or until the vegetables start to brown. Remove the vegetables with a slotted spoon and enjoy on their own or repurpose in another recipe. Be careful to reserve as much of the fat in the pan as possible.

Add the flour to the beef drippings and whisk to form a thick paste. Cook, stirring constantly with a wooden spoon for 1–2 minutes, or until the roux turns golden brown.

Whisk in the beef stock, reserved beef drippings, soy sauce, and Worcestershire sauce, and bring to a boil. Reduce the heat to a simmer, add the thyme and salt, and cook for 15–20 minutes, or until the gravy thickens slightly. Taste and see if it needs additional salt and pepper. Discard the thyme and serve warm.