How to Thicken Beef Broth

Roux

1). Melt 1/2 cup butter in a saucepan over medium heat.
2). Stir in 1/2 cup flour. There should be no lumps after the butter and flour have been combined into a roux. Allow the mixture to brown.
3). Adjust the heat to low. Slowly begin pouring 4 cups beef broth into the saucepan as you whisk the roux and broth together.
4). Turn the heat to medium after all of the broth has been mixed with the roux. Bring the gravy to a boil.

1). Put 2 tbsp. flour and 1 cup warm beef broth into a jar.
2). Place the lid on the jar and begin shaking it. Shake the mixture until the flour has dissolved into the broth. This is mixture is called a slurry.
3). Pour the slurry into to a saucepan filled with 2 cups warm beef broth. Stir the mixture the entire time you are combining the slurry and broth.
4). Adjust the heat to medium-high and let cook for a couple of minutes. The broth will thicken into a gravy.