I created this easy beef brown gravy that’s rich, savory, and perfect for adding comfort to mashed potatoes, roasted vegetables, or over a juicy steak. It comes together in under 20 minutes using simple ingredients I always have on hand.

Why You’ll Love This Recipe

I love that this gravy is straightforward and fuss-free, yet full of deep, meaty flavor. I don’t need to make a roux or simmer for hours—just a quick whisk in one pan delivers a velvety texture that elevates any meal. Whether I’m serving family dinner or meal prepping, it’s always a hit.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Beef broth
Beef base or bouillon
Butter
All‑purpose flour
Onion powder
Garlic powder
Salt and black pepper
Worcestershire sauce

Directions

In a medium saucepan, I melt butter over medium heat until it’s foaming.
I whisk in flour, onion powder, garlic powder, salt, and pepper until the mixture is smooth and bubbling—this forms a quick roux.
Gradually, I whisk in beef broth and a spoonful of beef base, ensuring no lumps form.
I bring the mixture to a gentle simmer, whisking continuously until it thickens to a gravy consistency (about 3–4 minutes).
I stir in Worcestershire sauce at the end for extra depth, taste, and adjust seasoning as needed.
I remove from heat and serve the gravy hot over mashed potatoes, roasted veggies, steak, or meatloaf.

Servings and timing

Servings: Makes about 2 cups, enough to pour over 4 servings of meat or side dishes.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Mushroom beef gravy: Sauté sliced mushrooms in butter until browned, then add flour and proceed as above.
Herb-enhanced: Stir in a pinch of dried thyme or rosemary with the spices for an herbal note.
Red wine gravy: After making the roux, deglaze the pan with ¼ cup red wine before adding broth.
Spicy twist: Add a dash of cayenne or smoked paprika for heat and smokiness.
Low‑sodium version: Use low-sodium beef broth and omit extra salt or beef base.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I gently warm the gravy in a saucepan over low heat, whisking occasionally. If it’s too thick, I thin it with a splash of broth or water.
It also freezes well—just thaw in the fridge overnight and reheat as above.

FAQs

How do I fix gravy that’s too thin?

If my gravy turns out thin, I whisk together equal parts flour and cold water into a slurry and stir it into simmering gravy until it thickens.

Can I make this gravy ahead of time?

Absolutely. I make it in advance, store it in the fridge, and just reheat before serving—it tastes even better once the flavors meld.

Can I use cornstarch instead of flour?

Yes. I’d whisk 1 tablespoon cornstarch with 2 tablespoons cold water and add it at the end, simmering until thickened. It yields a clear, glossy gravy.

Is this gravy gluten‑free?

Not as written—but I swap the flour for a gluten‑free blend or cornstarch slurry to make it suitable for gluten-free diets.

Can I use bouillon cubes instead of beef base?

I can—just dissolve one beef bouillon cube in the warm broth before whisking it into the roux, adjusting salt to taste.

Conclusion

I love how this Easy Beef Brown Gravy brings comfort and flavor to so many dishes with minimal effort. With its simple ingredient list and quick cooking time, it’s my go‑to sauce for cozy dinners. Try it once, and I’m sure it’ll become a staple in your kitchen too.