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
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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, can sub soy sauce
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional. Can also use Gravy Master.
- 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.
- Optional: If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce. (Gravy Master works well too.)
- Combine the cold water and cornstarch 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 for 2-3 minutes, or until your desired thickness and concentration is obtained.
- 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.
Thank you for this recipe. Really good
Yayyy! You’re very welcome, thanks so much for the great review!💗
Excellent, Thank You!
You’re very welcome, thank you!❤️
Looks and sounds delicious
Thank you Joan 🙂
Will this freeze and reheat well after freezing?
Yes, you can freeze for up to 5 months, I do it all the time and it reheats well!
Looks like fun. I’m on my way to the grocery store now.
Excellent! I hope you love it!
If you make the gravy ahead as you mentioned, when do you add the cold butter? When you reheat?
Yes 🙂 When you reheat.
OMG yum! I am known as the gravy queen in our house as I love brown gravy on everything, and I am notorious for having a dozen or more brown gravy packets on hand at all times. Well, not anymore. This was incredibly simple to prepare and the flavor was beyond delicious. Thank you for a tasty & smooth brown gravy recipe that can be whipped up in the same amount of time as a packet, but is packed with so much more flavor.
You’re very welcome Angela, that’s the ultimate compliment coming from the gravy queen! Thanks so much!❤️
Excellent flavor, smooth and very easy to whip Up
Thanks Penny! I’m so happy you liked the gravy!😃
Amazing tips to make more flavorful
Thanks so much Kelly, I’m so happy you found the tips helpful!❤️
Thank you for your recipe. I always have a terrible time making gravy.
I will use this tonight. Thank you again.
Great!! I hope you love it Sue!!
Loved trying gravy from scratch. I would cut the garlic I half tho. was a little bit strong. Thanks for the recipe!
I’m so happy that you enjoyed the gravy Amelia! 🙂