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This easy brown gravy recipe has that deep, rich savory flavor you crave but doesn’t rely on drippings! It adds warmth and comfort to any meal with just a few pantry ingredients.

You may also like my Meatballs and Gravy or Easy Smothered Pork Chops and Gravy next.

pouring brown gravy onto mashed potatoes

Why you’ll love it

While it’s nice to make gravy with pan drippings (like my Turkey Gravy Recipe), sometimes you want a homestyle gravy that’s really simple to make without any fuss. This brown gravy has Italian herbs, plenty of onion and garlic flavor, and the roux makes it ultra silky!

The key to getting that signature savory taste in a homemade gravy is using pantry staples that have tons of flavor like beef bouillon and Worcestershire sauce. Pair this easy gravy with your favorite protein and a pile of mashed potatoes for a cozy, tasty meal.

What you’ll need

  • Butter and flour – together they make a roux to thicken up the gravy and give it a velvety texture and slight nutty/toasted flavor
  • Beef broth – the flavorful base
  • Worcestershire sauce – a classic way to add so much savory goodness
  • Beef bouillon paste – its concentrated flavor really enhances sauces
  • Onion powder and garlic powder – two convenient pantry seasonings
  • Italian seasoning – this blend of dried herbs comes in one jar
ingredients for brown gravy in prep bowls

Helpful tips

  • The color of the gravy will vary depending on the brand of beef broth used and how dark you let the roux get. If you want it to be a darker color, you can add in a splash of Kitchen Bouquet.
  • When cooking the roux, a little bit of patience goes a long way. Follow your nose — when it smells nice and toasted, it’s getting close. And watch the color change from pale to golden.

How to make brown gravy

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making a roux in a dutch oven and pouring in broth to make gravy

Melt the butter in a pot or Dutch oven, then whisk in the flour to make a golden roux. Gradually whisk in the beef broth.

whisking seasoning into a pot with brown gravy

Add in the Worcestershire sauce, bouillon paste, onion and garlic powder, and Italian seasoning. Simmer, whisking frequently, until thickened. Season with salt & pepper.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • You could add in some chopped fresh herbs like some thyme and/or sage.
  • If you happen to be roasting some beef, you can definitely add in the pan drippings to give the gravy even more flavor.

What to serve with brown gravy

Leftovers and storage

  • Store leftover gravy for 3-4 days in the fridge.
  • Reheat slowly over a low heat. I like to whisk it again to ensure it’s nice and smooth.
  • You can freeze it for 3-6 months in an airtight container.
a gravy boat with brown gravy and a serving spoon

If you made this brown gravy recipe, please leave a comment and star rating below! I would love to hear from you. Tag me on Instagram with any S&L creations!

pouring brown gravy onto mashed potatoes
5 from 2 votes

Brown Gravy

This easy brown gravy recipe has that deep, rich savory flavor you crave but doesn't rely on drippings! It adds warmth and comfort to any meal with just a few pantry ingredients.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 8 (makes about 4 cups)

Ingredients 

  • 1/2 cup butter
  • 1/2 cup flour
  • 4.5 cups beef broth (or stock)
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon beef bouillon paste I use Better Than Bouillon
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt & pepper to taste

Instructions 

  • Melt the butter in a pot or large saucepan over medium heat, then whisk in the flour. Cook, whisking almost constantly, for about 4-5 minutes or until the roux smells toasted and it's reached a nice golden/light brown color (but don't let it burn).
  • Whisk the broth in gradually, followed by the Worcestershire sauce, bouillon paste, onion powder, garlic powder, and Italian seasoning. If you happen to have some pan drippings from a beef roast, you can add them in at this time.
  • Increase the heat to medium high, then cook the gravy for another 5-7 minutes, or until it's thickened up to your liking, whisking fairly often to ensure it's smooth. If it gets too thick, add a splash more broth. Season with salt & pepper to taste. The gravy will thicken more as it cools (and when reheating if making it ahead).

Notes

  • Serving size really depends on how much gravy people decide to pour on their plates.
  • This recipe makes about 4 cups total of gravy, but feel free to halve every ingredient to make a half batch. The gravy will keep for a few days in the fridge, so it’s great for leftovers if you decide to make the full batch.
  • The color of your gravy will vary depending on what brand of beef broth you use and how dark you cook the roux. Anything from a lighter to darker brown is fine!

Nutrition

Calories: 142kcal, Carbohydrates: 7g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 610mg, Potassium: 100mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 358IU, Vitamin C: 0.2mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iโ€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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5 from 2 votes

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4 Comments

  1. A Butler says:

    5 stars
    Fabulous and easy!

    1. Natasha says:

      Thank you so much! ๐Ÿ˜€ Glad you liked it!

  2. Ginger Martin says:

    5 stars
    I made this gravy recipe and I did the same as you but I wanted dark and didnโ€™t have any kitchen banquet so I used instant tea . And it worked fine but I really like kitchen banquet

    1. Natasha says:

      I’m so glad you liked it, Ginger!