Name: Easy Beef Brown Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups beef broth (or stock); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Salt, to taste; Black pepper, to taste; Optional: 1 teaspoon Worcestershire sauce or soy sauce

This Easy Beef Brown Gravy is rich, savory, and incredibly simple to make. With just a few basic ingredients and minimal effort, I end up with a flavorful homemade gravy that’s perfect for mashed potatoes, meatloaf, or any dish that needs a boost of hearty goodness.

Why You’ll Love This Recipe

I love how this gravy transforms everyday meals into comforting favorites. It’s ready in under 15 minutes and doesn’t require any drippings, making it a convenient option for weeknight dinners or holiday meals. I can use it as a base for other sauces or pour it over just about anything. It’s smooth, satisfying, and completely homemade.

ingredients

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

flour
butter
beef broth (or stock)
onion powder
garlic powder
salt
pepper
optional: Worcestershire sauce or soy sauce for added depth

directions

I start by melting butter in a saucepan over medium heat.
I whisk in the flour and let it cook for 1–2 minutes to form a roux. This helps eliminate the raw flour taste.
Slowly, I pour in the beef broth while whisking constantly to avoid lumps.
I add onion powder, garlic powder, salt, and pepper. If I want a deeper flavor, I stir in a splash of Worcestershire or soy sauce.
I bring it to a simmer and continue to stir until the gravy thickens, which usually takes 5–7 minutes.
Once thick and smooth, I remove it from heat and serve.

Servings and timing

This recipe yields about 4 servings and takes around 10–15 minutes from start to finish. It’s quick enough for a weeknight meal but rich enough for special occasions.

Variations

I sometimes add sautéed mushrooms or caramelized onions for extra flavor and texture. If I want a gluten-free version, I swap the flour with cornstarch or a gluten-free flour blend. For a creamier version, I stir in a touch of heavy cream at the end.

storage/reheating

I store leftover gravy in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick. It also freezes well—I just thaw and reheat when I need it.

FAQs

How do I prevent lumps in the gravy?

I always whisk the flour and butter well to make a smooth roux, and then I pour in the broth slowly while whisking constantly. That’s the key to a lump-free gravy.

Can I use pan drippings instead of broth?

Absolutely. I sometimes use beef drippings for a richer, more intense flavor. Just substitute the broth with an equal amount of drippings.

What if my gravy is too thick?

I simply whisk in more broth, a little at a time, until I reach my desired consistency. It’s very easy to adjust.

Can I make this ahead of time?

Yes, I often make it a day in advance and reheat before serving. It thickens in the fridge, so I stir in a bit of liquid when reheating.

Is this recipe vegetarian?

No, since it uses beef broth. But I’ve made a similar version with vegetable broth and soy sauce to mimic the savory flavor in a vegetarian-friendly way.

Conclusion

This Easy Beef Brown Gravy is my go-to recipe for adding comfort and flavor to meals. It’s simple, quick, and incredibly satisfying. Once I started making it from scratch, I never looked back at the store-bought versions.