chipped beef gravy recipe
The Best chipped beef gravy recipe
Classic Chipped Beef Gravy with Crispy Potatoes
A rich, savory gravy made with tender chipped beef and a touch of cream, served over crispy roasted potatoes. Perfect for a hearty weeknight meal.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 4 large russet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 400°F. Cut beef into 1-inch cubes and pat dry with a paper towel. Season with salt, pepper, and garlic powder. -
2
Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches, then transfer to a plate. Set aside. -
3
In the same skillet, add another 1 tbsp olive oil. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in flour and cook for 1 minute. -
4
Slowly pour in beef broth, scraping up browned bits from the bottom. Bring to a simmer, then add beef back into the pot. Cover and transfer to the oven. Bake for 25 minutes, or until beef is tender. -
5
While beef bakes, heat milk and cream in a saucepan until warm. Remove from heat and stir in butter, Worcestershire sauce, thyme, and rosemary. -
6
After 25 minutes, remove beef from the oven and shred using two forks. Stir shredded beef into the gravy base. Pour warm cream mixture over the beef and stir until smooth. -
7
Return gravy to the oven and bake for 5 more minutes to thicken. Meanwhile, boil potatoes in salted water for 10 minutes until tender. Drain and toss with olive oil, salt, and pepper. Roast potatoes at 400°F for 10 minutes until crispy.
🔧Equipment
- Large Dutch oven
- Skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chipped Beef Gravy with Crispy Potatoes Works
❓ Frequently Asked Questions About Chipped Beef Gravy with Crispy Potatoes
Can I substitute ground turkey for ground beef in this chipped beef gravy?
Yes, you can use ground turkey, but the flavor profile will differ slightly. Ground turkey works well but may not carry the same rich, savory depth as beef. Adjust the seasoning—add a pinch more salt and a dash of Worcestershire sauce to compensate for the milder taste.
How do I adjust the recipe if I don’t have chipped beef?
Skip the chipped beef entirely. For a heartier gravy, use a small cube of beef broth or extra beef stock when simmering the pan drippings. If you’re making a thicker sauce, reduce the liquid by half before combining with the gravy.
Why does my gravy turn out too thin?
Thin gravy usually happens when the pan juices aren’t reduced enough. To fix it, strain the gravy through a fine-mesh sieve to remove any bits, then simmer it uncovered on low heat until it thickens slightly—about 5–7 minutes. If it’s still too thin, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir in while cooking.
Can I make this gravy ahead of time?
Yes, but store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally, until it’s bubbling. Avoid boiling, as it can make the gravy separate. For best texture, serve it straight from the fridge—it’ll thicken as it cools slightly.
What’s the best way to serve chipped beef gravy?
Chipped beef gravy pairs beautifully with mashed potatoes, creamy mac and cheese, or crusty bread. For a hearty meal, serve it over a bed of buttery noodles or as a topping for baked potatoes. If you’re serving it with meatballs or meatloaf, let the gravy simmer with the dish to soak up extra juices.
