This old fashioned beef stew gravy is the epitome of comfort food. Slow-cooked and tender, it will transport you straight to your grandmother’s kitchen.
This old fashioned beef stew gravy will warm even the coldest corners of your soul, much like our hearty Salisbury steak. Cooked low and slow until tender, it makes for the perfect dinner on a cold or stressful day. If you have a collection of go-to beef stew recipes, get ready to add this luscious gravy to your rotation!
Whether you smother it over creamy mashed potatoes or serve it alongside roasted veggies, this beef stew gravy is sure to satiate your craving for a classic home-cooked meal. Perfect for batching, you can double or triple the recipe depending on the size of your family and have it on hand throughout the week for quick lunches and dinners. Bonus: This gravy gets more delicious as it marinates in the refrigerator. Hello, tasty leftovers!
How to Make Beef Stew Gravy
Making beef stew gravy only requires a handful of simple ingredients and steps. It’s the ultimate “set it and forget it” kind of meal! Below, find an overview of the recipe before you dive in.
- Trim, Cube, & Brown the Chuck Roast: Using a sharp knife, trim any excess fat from the chuck roast and cut into medium-sized cubes. In a preheated soup pot over high heat, brown the beef on all sides in a bit of olive oil.
- Add the Veggies: Add the diced carrots and onions to the soup pot and sauté until softened. Season liberally with salt and pepper.
- Add the Water: Add the water to the pot, turn the heat to low, and cover and cook the stew gravy at a simmer until the beef turns tender (about 45 minutes).
- Thicken the Stew Gravy: Once the beef is tender, whisk some flour and cold water together and add it into the stew gravy. Simmer for an additional 10 minutes. Enjoy!
Have a dutch oven? If so, use it! The heavy soup lid of a Dutch oven evenly distributes heat throughout the entire gravy, making each morsel of beef super tender. If you don’t have a Dutch oven and are looking for a recommendation, I love the Staub. It NEVER leaves my stovetop.
Tips for Making the Best Beef Stew Gravy
Below, find a collection of tips and tricks to help you make your best beef stew gravy the best.
- Whisk the flour until you remove all the lumps. When thickening the stew gravy towards the end of the cooking process, make sure to whisk any lumps out of the flour with cold water.
- Trim the beef. Before you brown the beef, trim off any sinewy or tough pieces of fat to ensure a tender bite.
- Adjust the salt to taste. When making stew gravy, it’s important to taste test it before serving to ensure it has enough salt. Adjust the levels as necessary and use your best judgment!
- Cook the stew gravy low and slow. To prevent the beef from overcooking, make sure to bring the heat down low.
Instant Pot Hack: Cut the cooking time down by using your Instant Pot. Brown the beef using the sauté setting and add all the ingredients directly into the pot. Cook on the stew setting and enjoy!
Serving Beef Stew Gravy
Beef stew gravy goes wonderfully with most potato and grain side dishes. Pair it with some creamy mashed potatoes, steamed white or brown rice, quinoa, buckwheat, macaroni, or barley for a well-rounded meal. You could also go the low-carb route and serve the gravy alongside some air fryer asparagus or air fryer broccoli.
Storing Beef Stew Gravy
Beef stew gravy is a great make-ahead dish. Below, find instructions on how to serve it in both the refrigerator and freezer.
- Refrigerator: Store leftover beef stew gravy in an airtight container in the refrigerator. It should stay fresh for up to 5 days. As it marinates in itself, the flavors continue to deepen and develop, making wonderful leftovers.
- Freezer: Freeze leftover beef stew gravy by first letting it cool completely at room temperature. Then, transfer the stew to an airtight container. It should keep in the fridge for up to 3 months.
FAQ
How do I make thick beef stew gravy?
You make thick beef stew gravy by adding a slurry, or a concentrated starchy liquid, towards the end of the cooking process. In this recipe, the slurry is a mixture of flour and cold water.
How do I add richness to beef stew gravy?
One of the ways you add richness to a stew is by browning the beef beforehand. This releases fat into the soup pot that will flavor the broth. Additionally, adding enough salt and pepper helps elevate the flavors of a stew. You could also add a couple of bay leaves or swap out the water for beef broth if you want an extra punch of flavor.
Should I flour the beef for stew gravy?
You do not need to flour the beef for stew. Some cooks like to flour the beef before they brown it but for this recipe, it’s perfectly acceptable to add the flour in with water towards the end of the cooking process as a thickening agent.
Is it better to thicken the stew gravy with flour or cornstarch?
It’s better to thicken stew gravy with flour if you like the nutty flavor it adds. If you want a flavorless, gluten-free thickener, cornstarch is a great option.
How do I fix bland stew gravy?
You can fix bland stew by adding more salt and pepper to taste. You can also add a depth of flavor by adding a touch of soy sauce or Worcestershire sauce.
More Gravy Recipes to Try
- The Perfect 5 Minute Gravy Recipe – Perfect holiday gravy
- Creamy Chicken Mushroom Gravy – Classic mushroom and chicken gravy
- Beef Gravy Recipe – Chunky and savory beef gravy
- Instant Pot Pork Chops & Gravy – Ultra tender pork gravy
Recipe
Ingredients
- 1 1/2 lb beef chuck
- 1 large onion
- 2 large carrots
- 2 tbsp flour
- 3 cup water
- 2 tbsp salt, to taste
- 1 tbsp ground black pepper
- 2 tbsp olive oil
Instructions
- Cut meat into medium-sized cubes. Preheat a soup pot with oil and brown all the sides of the meat cubes.
- Dice carrots and onions. Add the veggies to the pot and cook them until they soften. Season with salt and pepper.
- Add the water to the pot and turn the heat to low. Allow the stew gravy to simmer for at least 45 minutes, or until the beef turns super tender.
- Whisk flour with a bit of cold water until there are no lumps. Whisk into the stew gravy. Simmer for an additional 10 minutes. Serve alongside your favorite grain or potato dish and enjoy!
Your salt measurements have to be wrong. That's nearly half a day's worth of sodium per small serving. Plus it's just tooo salty. Not within a matter of taste. It's gotta be a mistaken calculation! I am a salt LOVER and I cannot eat this. anyone making this, please use CAUTION and cut the salt to like 1/3 or even a 1/4 of what is recommended here.
Thanks for your feedback Michael. We appreciate it!
I was wondering if it would work if I have a different cut of beef? I have several sirloin steaks and wondering if this recipe would work and if cooking times would stay the same? Also if I do this in the instant pot would you add the flour mixture to thicken right away??? Or at the end once it’s done cooking?
Hi Alina, You could use sirloin steak, and I would keep the cooking time the same. I have not tried it in an instant pot, but I would recommend adding the flour at the end.
I couldn’t taste anything past the salt. 2 TBSP of salt is just way too much. Next time, I won’t be adding even half that amount.
Wow that must have been salty add to taste I would,
I put just over a tea spoon and that a sauspan of stew!!!
Hey Laurie, thanks for sharing your feedback. We suggest seasoning to taste. Different types of salt have different strength. If you dont season your grains, this may even out the flavors. Hope this helps 🙂
What is the recipe for just the gravy?
Oil onions two spoonful of flour if two people stir in off the heat,
Add little bits of your chicken stock or been stock to the paste I use 4cubes beautiful gravy
Hi Kelly, here are some options without meat. https://momsdish.com/mushroom… or https://momsdish.com/recipe/5…, I hope you love them. Enjoy it!
Hi Natalya! Looks amazing. Can I cook in an instant pot to cut down cooking time? How long would you recommend? Thanks!
Hello Viola, you would cut the cooking time down by using your Instant Pot, all you have to do is brown the beef using the sauté setting and add all the ingredients directly into the pot. Cook on the stew setting and enjoy!
The flavor is delicious, however 2 tbsp of salt is WAY too much. It was almost inedible which is why I have to give it 3 stars.
Thank you for your feedback, Kelly!
My favorite way of serving this is over Amish egg noodles. Delicious every single time. Thanks for the great recipe.
Thank you, Beth, I am so glad you enjoyed the recipe!
Thank you so much for this amazing beef stew gravy recipe! Will surely have this again! Well done!
Thank you very much!
This is the case of "a picture is worth a thousand words". I was sold at the first image and I was not disappointed! Great recipe!
That is so sweet! I am so glad you enjoyed it, thank you for your feedback!
Can I add potatoes to it
Hey Flora, yes for sure. It will be delicious!
Making this today. Appreciate the recipe!
Lena, anytime 🙂 More of them coming! 🙂
Can i do this with Ground beef and will it work out the same
It would be similar but texture would be different and it would look different too.
If I make this with chicken, would I still have to cook it for an hour? Chicken usually cooks pretty quick..
No, you can cut the cooking time. 🙂
Do i Have to turn up heat after adding flour?
no, I keep the heat on low.
Will make this tomorrow!
I hope you loved it!