Emeril Lagasse and Campbell's have simple and easy-to-follow recipes using beef broth and other seasonings to make beef gravy. Campbell's recipe serves two, while Emeril Lagasse's yields about 2 cups.
To make Emeril Lagasse's beef gravy recipe, melt 3 tablespoons butter in a 1-quart saucepan over medium heat. Add 4 tablespoons all-purpose flour and stir to create a roux. Continue to stir the roux for six to eight minutes, or until the roux turns dark brown. Add 2 tablespoons minced shallots, 1 teaspoon minced garlic and 1/2 teaspoon rough chopped fresh thyme and continue to cook. Stir constantly for one minute, or until shallots and garlic are fragrant. Add 2 tablespoons Worcestershire sauce and cook for one minute. Add 3 cups beef broth and season with salt and freshly ground pepper. Bring to a boil and simmer for 20 minutes, or until the sauce has reduced and there is no more floury taste.
To make Campbell's beef gravy recipe, pour 1/4 cup roasted meat drippings and 1/4 cup all-purpose flour in a roasting pan. Slowly stir in 1 3/4 cups beef stock and cook over medium heat until the mixture boils. Stir constantly until it thickens to a desired consistently.