This Brown Gravy is quick and easy with no drippings needed! It’s made with beef broth and bullion, giving it a rich deep flavor and it’s ready in under 10 minutes. It’s the perfect addition to any protein or on top of a mountain of mashed potatoes.
I love meat and potatoes for dinner. I grew up in that part of the country where that was a common meal, and I really do just love it! This gravy goes so perfectly on top of juicy and tender pot roast, a pile of mashed potatoes, or meatloaf!
Brown Gravy Recipe
This brown gravy recipe will be your new favorite! This gravy is made with beef stock and thickened with a roux of butter and flour. I have a quick tip below in the tip box for making this recipe gluten free. This gravy is easier than my popular turkey gravy because you don’t need any pan drippings! This is so quick and easy to whip up, and it’s perfect over a Mississippi pork roast.
I make this for Christmas dinner almost every year, and it goes great on everything! You are going to love it on top of your Thanksgiving turkey. One of the reasons I love this recipe so much is because it’s ready in under 10 minutes. It’s so fast and easy, and everyone always compliments the flavor. It’s even great over french fries and really any protein.
What I love about this brown gravy is that you don’t need to cook meat first! You don’t need any drippings, you can just use broth and bullion and it tastes just as good! I’ve whipped up this quick and easy homemade brown gravy a number of times and everyone always loves it. You can find the measurements below in the recipe card.
- Flour: Flour is what thickens the gravy. You will make a roux with butter to start the gravy.
- Butter: Butter is added to flour to make a roux. Roux helps to make the gravy soft, silky, and the right consistency.
- Beef Broth: Beef broth adds flavor and depth to the gravy. It also adds nutrients! You could add chicken broth or vegetable stock if you have that on hand. It will change the flavor but it will still be amazing!
- Beef Boullion: I used beef bouillon to enhance the beef flavor.
- Worcestershire Sauce: This sauce has great flavor and a lot of umami. It will really get your mouth watering and add so much flavor to the gravy.
- Garlic Powder: Garlic powder is a nice savory ingredient that will add flavor to the gravy.
- Onion Powder: Onion powder is sweet and savory and helps to bring out all the delicious flavors.
- Salt & Pepper: This is to taste, it will bring out the flavors in the gravy.
How to Make Brown Gravy
Brown gravy is a must-have recipe in the kitchen. It can liven up any dish and is perfect for your favorite meat and potato dinner. It’s ready in under 10 minutes and it really does add a depth of flavor to every dish. It is a great recipe to make with your kids too! My whole family is in love with this gravy, I know yours will love it too.
- Make Roux: Add the butter to a medium sized saucepan and heat over medium heat. Once the butter melts, add the flour. Whisk until the mixture thickens and forms a roux.
- Add Broth: Pour in the beef broth while continuing to whisk. Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference.
- Add Flavor: Add the beef bouillon, Worchestershire sauce, garlic powder, and onion powder. Whisk the ingredients together until combined.
- Simmer: While continuing to whisk, bring the mixture to a low boil then reduce the heat to a simmer. Allow the gravy to simmer for a few minutes until the mixture thickens.
- Season: Season with salt and pepper to taste.
- Enjoy: Serve warm and enjoy!
Tips for Making Brown Gravy
Making brown gravy is so easy, you will find yourself making it all the time. Here are a few tips that will help to take your homemade brown gravy to the next level!
- Make It Gluten-Free: If I ever have a gluten-free guest come over, I like to make this recipe but gluten-free so they can enjoy it too! The process is a little different. Instead of making a roux, you will just add all of the other ingredients (excluding the flour and butter) and bring it to a simmer. Take 1 Tbsp cornstarch and ½ C cold water and mix it together in a separate bowl. Mixing the cornstarch with water first will make sure there are no lumps in the gravy. Then add the corn starch slurry to the sauce and let it come up to a simmer again for 2-3 minutes. You will see the sauce start to thicken. Take it off the heat when it reaches your desired consistency.
- Using Different Broth: You can easily switch out the beef broth for a vegetable stock or chicken broth. It will change the flavor, but it will still be really yummy.
- Adding Other Flavors: You don’t have to stick to just Worcestershire sauce. You could also add Dijon mustard or even ketchup! This is your gravy so add any herbs, like sage or thyme, that you think will work!
Brown gravy makes great leftovers. It is also so awesome to pour over your leftover dinner to make it taste fresh again! Here is how to store your leftover gravy.
- In the Refrigerator: You can store your leftover gravy in the fridge in an airtight container for up to a week.
- 1/4 cup flour
- 2 tablespoons butter
- 2 cups beef broth
- 1 teaspoon beef bouillon, paste or powder
- 1 teaspoon Worchestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
- Add the butter to a medium sized saucepan and heat over medium heat. Once the butter melts, add the flour. Whisk until the mixture thickens and forms a roux.
- Pour in the beef broth while continuing to whisk.Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference.
- Add the beef bouillon, Worchestershire sauce, garlic powder, and onion powder. Whisk the ingredients together until combined.
- While continuing to whisk, bring the mixture to a low boil then reduce the heat to a simmer. Allow the gravy to simmer for a few minutes until the mixture thickens.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.