Easy Beef Brown Gravy

I love how this rich, savory beef gravy comes together in just a few minutes with simple pantry ingredients—perfect drizzled over roast beef, mashed potatoes, or meatloaf.

Why You’ll Love This Recipe

I appreciate that this gravy doesn’t rely on drippings—just wholesome ingredients like beef broth, butter, and flour. It’s quick (about 10 minutes) and thickens to a luxurious, glossy finish. Plus, I can tweak it easily to suit my taste.

ingredients

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

• 2 tablespoons unsalted butter

• 2 tablespoons all‑purpose flour

• 1 cup beef broth

• ½ cup beef broth (to total 1½ cups)

• ½ teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper to taste

directions

1. In a medium saucepan over medium heat, melt the butter.

2. Whisk in the flour to form a smooth roux, letting it cook for 1–2 minutes until lightly golden.

3. Gradually pour in the beef broth, whisking constantly to prevent lumps.

4. Stir in Worcestershire sauce, garlic powder, and onion powder.

5. Continue whisking until it simmers and thickens—about 3–5 minutes.

6. Taste and season with salt and pepper as needed.

7. For a silkier finish, I sometimes stir in an extra teaspoon of cold butter at the end.

Servings and timing

Makes about 4 servings.
Prep time: 5 minutes — Cook time: 5–7 minutes — Total time: ~10–12 minutes.

Variations

• No drippings needed: This recipe is great without pan drippings—just broth-based.

• Extra depth: I sometimes add a splash of soy sauce or red wine for more umami.

• Onions or mushrooms: Sauté chopped onions or mushrooms before adding flour for a richer base.

• Gluten‑free option: Swap flour for cornstarch slurry (¼ cup cold water + 3 tablespoons cornstarch).

storage/reheating

• Refrigerator: I store leftover gravy in an airtight container; it stays good for 3–4 days.

• Freezer: It freezes well for up to 2–3 months.

• Reheating: Gently reheat on the stove over low heat, whisking and adding a splash of broth to restore consistency; microwaving in short bursts works too.

FAQs

What can I use instead of beef broth?

If I have it, I use pan drippings from roast beef, or I boost flavor with beef bouillon dissolved in water.

How do I prevent lumps in gravy?

I whisk flour into melted butter to form a smooth roux before adding liquid, and pour broth in slowly while stirring constantly.

Can I make it ahead of time?

Yes—this gravy can be made 1–2 days ahead. I cool it, refrigerate, and re‑warm later; just whisk and thin if needed.

How thick should the gravy be?

I aim for a pourable sauce that coats the back of a spoon. To adjust, I either simmer longer to thicken or whisk in extra broth to thin.

Can I add herbs or wine?

Definitely! Tried-and-true additions include a splash of red wine, fresh herbs (like thyme), Dijon mustard, or soy sauce for flavor depth.

Conclusion

I always turn to this easy beef brown gravy when I want flavorful comfort food fast. It’s adaptable, wholesome, and elevates everything from mashed potatoes to roast beef. Once you master the basics, you can personalize it endlessly—and that’s what makes it a keeper in my kitchen.