Brown Gravy

5 from 2 votes

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 Time5

Cook Time15

Total Time20

Course: Condiment

Cuisine: American

Keyword: Beef Gravy, Brown Gravy

Servings: (makes about 4 cups)

Author: Natasha Bull

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