Beef Au Jus Recipe
If you’ve heard the French term “au jus” before and wondered what it means, it translates to “with juice”. This recipe for beef au jus is made with drippings from roast beef along with beef stock, beef broth paste, Worcestershire sauce, and salt and pepper. It has a delicious beefy flavor and can be enjoyed in many ways.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 8
Author: Chris
Beef Au Jus Ingredients
- ½ cup beef drippings or melted butter
- 2 cups beef stock
- 1 tablespoon beef broth paste
- 1 tablespoon Worcestershire sauce optional
- salt and pepper to taste
Beef Gravy Ingredients
- ½ cup beef drippings or melted butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon beef broth paste
- 1 tablespoon Worcestershire sauce optional
- salt and pepper to taste
Instructions For Beef Au Jus:
Over medium-high heat, heat a saucepan and add the beef drippings or butter.
When the beef drippings are hot (or the butter has melted), add the beef stock, beef broth paste, and Worcestershire sauce, if using. Whisk well to combine.
Bring the mixture to a boil and then reduce the heat to low. Simmer uncovered for about 15 minutes or until reduced.
Taste and adjust the seasoning with salt and pepper as needed.
Remove from the heat and serve.
Instructions For Beef Gravy:
Over medium-high heat, heat a saucepan and add the beef drippings or butter. When the beef drippings are hot (or the butter has melted), whisk in the flour, taking care to ensure the mixture is free of lumps.
Pour in ½ cup of the beef stock. Stir to combine.
Add the beef broth paste and the Worcestershire sauce, if using. Whisk thoroughly until combined.
Pour in the remaining 1½ cups of beef broth and whisk until the mixture is smooth.
Bring the mixture to a boil and then reduce it to a simmer. Continue to whisk for about 2-3 minutes until the gravy thickens.
Remove from the heat and season with salt and pepper to taste.
Serve and enjoy!