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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.
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
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.
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.
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!
- I use a Dutch oven to make this gravy.
- A classic wire whisk is useful to make the roux.
- Store your butter in this butter dish (with measurement markings right on it so you know where to cut it), and keep flour in an airtight pantry container.
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
- It’s great with pork or beef. Drizzle this gravy over my Easy Pan Seared Pork Chops, roast beef, or Simple Filet Mignon. Or even my Skillet Roast Chicken and Crispy Air Fryer Chicken Thighs.
- You’re also going to want it poured over a mountain of my reader favorite Easy Garlic Mashed Potatoes! You can also try my Mashed Potatoes with Sour Cream, these Cream Cheese Mashed Potatoes, or Make Ahead Crockpot Mashed Potatoes to change it up.
- You can definitely serve it with my Easy Roast Turkey for Thanksgiving or Christmas.
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.
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!
Brown Gravy
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fabulous and easy!
Thank you so much! ๐ Glad you liked it!
I made this gravy recipe and I did the same as you but I wanted dark and didnโt have any kitchen banquet so I used instant tea . And it worked fine but I really like kitchen banquet
I’m so glad you liked it, Ginger!