Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.
Serve this gravy with mashed potatoes, buttermilk biscuits, country fried chicken, roasted pork tenderloin, and more!
Brown Gravy Recipe
Believe me when I say, I don’t kid around when it comes to gravy. After all, I plan on pairing this recipe with everything. Poutine, Fried Chicken, Mashed Potato Casserole, Roast Chicken, Pot Roast, Steak, the works. So when I decided to post this recipe, I knew that it had to be perfect.
And let me tell you, it is perfect. NO DRIPPINGS necessary! (But of course it’s an option.)
PS-This recipe is in The Cozy Cookbook on page 238!
Using a Roux vs. a Slurry for Gravy
There are 2 basic methods to make a nice thick gravy. Let’s take a look at each method, and why I chose to use a slurry for this recipe.
What is a Roux:
A Roux is a combination of fat (drippings), whisked with flour. Butter can also be used in leau of drippings.
What is a Slurry:
A Slurry is a combination of corn starch or flour + cold water. It’s added to a warm liquid to thicken it. The reason cold water is used is to prevent lumps from forming when added to the warm base.
Why I chose a Slurry for This Recipe:
When I make gravy, I love incorporating a chef technique called “monter au beurre”, which is to add a swirl of cold butter at the end to create a smooth, velvety finish. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, as I didn’t want the butter to overpower the flavor of the gravy.
(Bonus: Corn Starch is gluten free if you are serving this anyone who may have an allergy or sensitivity to it.)
How to Make It
Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
Bring to a boil and whisk in cornstarch + cold water mixture. Decrease heat. Continue to whisk to ensure the cornstarch blends in smoothly.
Let it simmer until it’s of desired thickness. Remove from heat and swirl in cold unsalted butter for a smooth, velvety finish. This is a technique that chefs use called “Monter Au Beurre”.
How to Make Brown Gravy More Flavorful
Not only do these secret weapons add a nice depth of flavor to brown gravy, but they also help achieve a rich dark brown color.
- Worcestershire Sauce: This is my top choice. You can’t taste it at all but it enhances the other flavors of the gravy and a rich element to it.
- Soy Sauce: Soy Sauce is plentiful with ‘umami’, which is basically a savory characteristic that makes gravy so irresistible. Like the above choice, you can’t taste it when added in the right quantity. I recommend using low sodium.
- Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with either of the 2 options noted above to add just a hint of a darker brown color. You can find it in the aisle where they sell gravy packets. (Which we no longer need to purchase ever again. 😉)
Other Optional Ingredients
- Sauteed Onions, Shallots, and/or Mushrooms. Saute at the beginning, then add broth, etc.
- Fresh Rosemary, Sage, and/or Thyme. Add at the end of cooking.
- A splash of Dry Red Wine. Add with the broth.
- A pinch of Dijon Mustard.
- Ground Pepper.
How to Make it With Drippings
If you make anything that results in having meat drippings at the end, whether it’s pork, chicken, or beef, be sure to save them for this gravy. You can always freeze them until you’re ready to use them.
If you have drippings, simply add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
Storage
- Refrigerate for up to 5 days or freeze for up to 5 months.
More Gravy Favorites
- Steak with Gravy
- BEST Dinner Rolls
- Country Fried Chicken
- Meatballs and Gravy
- Beef Tips and Gravy
- Salisbury Steak
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Brown Gravy Recipe
Ingredients
- 1 cup chicken broth
- 1 cup beef broth
- 1 cube beef bouillon, or 1 tsp better than bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1 Tablespoon cold unsalted butter
Instructions
- Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
- If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.
- Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
- Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium low.
- Let it gently simmer until its of desired thickness. The longer it simmers, the more concentrated the flavor will become.
- Remove from heat. Swirl in one tablespoon COLD butter just before serving. This adds a silky, velvety finish.
Notes
- This recipe yields 1 + 1/4 cups
- If you have drippings: Add them in along with the beef and chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
- This recipe is in The Cozy Cookbook on page 238!
Optional Ingredient Additions
- Sautéed onions, Shallots, and/or mushrooms. Sauté at the beginning, then add broth, etc.
- Fresh Rosemary, Sage, and/or Thyme. Add at the end of cooking.
- A splash of Dry Red Wine. Add with the broth.
- A pinch of Dijon Mustard.
- Ground Pepper.
This is my go to for gravy so eat! I never purchase gravy from the store!!!
THE BEST!!!
I am so happy to hear that Jan!! Excellent! Thank you so much for taking the time to leave a review!! -Stephanie
Tasted fantastic. I needed extra gravy for a dinner party. Made this. I did not have kitchen bouquet , but added extra spices.
Thanks so much for the great review Susan, I’m so happy you enjoyed the taste!💖
Hello, I was looking at the recipe and was wondering how many people the recipe is for since the note says it yields 1-1/4 cup but the ingredients add up to at least two cups.
The finished product yields about 1.25 cups after the liquid has simmered, reduced, and concentrated 🙂 The number of people that this will serve depends on how much you’d like each person to have.
I haven’t tried it but l’m going to. It looks delicious 😋 and I have a function to go and cook for the elderly people 😁. Thank you so much Cozy😘❤️. From South Africa 🇿🇦
Hello over there in South Africa! I can’t wait for you to try this, enjoy!💖
I normally do not buy unsalted butter, will regular salted butter be okay?
Hi Shana! Salted butter is just fine! 🙂 That’s what I use!
This gravy is amazing & so easy to make !!!! Thanks so much…….LOVE your recipes !!!
I’m SOOO happy that you love the gravy and the recipes Michelle!! Thank you so much for the review, you’re the best!
Used New Zealand equivalent ingredients but it still worked out great for potato and gravy.
That makes me so happy Sarah, nice job adapting! Thanks for taking the time to leave a comment and review!💗
Say WHAAAT !!!!!
This gravy is absolutely fantastic !!!!
wahooo! thanks so much for the great review Manuela, I’m so happy you liked it!💗
Love the gravy. Super easy to make. Thanks for the recipe!
You’re very welcome Star! Thanks so much for the great review, I’m so happy you’re enjoying it!💖
do I have to use a boullion cube do not have any
Hi Teresa, it is a pretty important element of the recipe to give it depth of flavor for that gravy taste, so that it doesn’t just taste like beef broth 🙂 But the longer you simmer it, the more concentrated it will get as it will reduce and strengthen the flavor. I would recommend doing that if you can’t get bouillon. I would still wait until the very end to add thee cornstarch slurry.