Brown gravy might be the single most versatile topping for any meal. Made with rich beef broth (no drippings required!), bouillon, Worcestershire, and spices, this brown gravy recipe is virtually foolproof. Learning how to make brown gravy has upped my meal game and saved the day more times than I can count!
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Ever since I learned how to make brown gravy, my dinners have changed for the better. This gravy is so easy to make– just 5 minutes of prep and 5 minutes of cooking– and it adds so much flavor to everything it touches. If I could, I’d put this gravy on everything!
What’s in This Brown Gravy Recipe?
- Butter: Unsalted butter adds richness to the gravy.
- Flour: All-purpose flour cooks with the butter to form a roux that thickens the gravy.
- Broth: Low-sodium beef broth creates a rich and savory base of flavor– no drippings required!
- Worcestershire Sauce: Enhances the umami flavor of the gravy.
- Beef Bouillon: Adds depth of flavor and richness.
- Spices: Onion powder, garlic powder, salt, and pepper enhance the overall flavor of the gravy.
Tips for Success
- If you happen to have beef drippings, add them to your measuring cup and simply top off with broth until you reach 2 cups.
- Add the beef broth slowly and stir constantly to avoid creating a lumpy gravy.
- If the gravy does turn out lumpy, you can always strain it over a fine-mesh sieve to remove any lumps.
How to Store and Reheat
Store leftover brown gravy in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat, adding water or beef broth to thin to the desired consistency.
Serving Suggestions
This brown gravy is so yummy drizzled over mashed potatoes, buttermilk biscuits, ribeye steak, or beef Wellington. I also love it with chicken fried steak instead of the more traditional white gravy. So yummy!
Brown Gravy Recipe
Ingredients
- ¼ cup unsalted butter (½ stick)
- ¼ cup all-purpose flour
- 2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon beef bouillon paste or powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Melt the butter in a medium pot set over medium heat. Once melted, whisk in the flour. Cook for 1-2 minutes, stirring, until there is no raw flour visible.¼ cup unsalted butter, ¼ cup all-purpose flour
- Slowly whisk in the beef broth.2 cups low-sodium beef broth
- Stir in the Worcestershire sauce, beef bouillon, onion powder, garlic powder, salt, and pepper.1 teaspoon Worcestershire sauce, 1 teaspoon beef bouillon paste, 1 teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Increase the heat until the gravy begins to simmer. Reduce the heat to maintain the simmer and cook for 2-3 minutes until thickened, stirring often. Remove from the heat and serve.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Brown Gravy Step by Step
Make a Roux: Melt ¼ cup of unsalted butter in a medium pot set over medium heat. Once melted, whisk in ¼ cup of all-purpose flour. Cook for 1-2 minutes, stirring, until there is no raw flour visible.
Thin the Roux: Slowly whisk in 2 cups of low-sodium beef broth.
Thicken the Gravy: Stir in 1 teaspoon of Worcestershire sauce, 1 teaspoon of beef bouillon paste, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Increase the heat until the gravy begins to simmer. Reduce the heat to maintain the simmer and cook for 2-3 minutes until thickened, stirring often. Remove from the heat and serve.
