Name: Easy Beef Brown Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups beef broth; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 tablespoon Worcestershire sauce (optional); 1/4 cup cold water; 3 tablespoons corn starch; Salt and pepper to taste

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I crafted a rich and savory beef brown gravy that can be made in just 10–15 minutes with simple pantry ingredients—perfect for drizzling over roast meats, mashed potatoes, or rice.

Why You’ll Love This Recipe

I love how quick and flexible this gravy is. It delivers deep beefy flavor without needing pan drippings, and I can easily double or halve it depending on how much I need. It’s smooth, comforting, and elevates even simple meals.

ingredients

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

2 cups beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce (optional, but I always add it)
¼ cup cold water + 3 tablespoons corn starch (for slurry)
Salt and pepper to taste

directions

I bring the beef broth to a gentle boil over medium-high heat in a saucepan.
I stir in garlic powder, onion powder, and Worcestershire sauce.
In a separate bowl, I whisk together the cold water and corn starch until smooth.
I slowly whisk the slurry into the boiling broth, then reduce heat to medium-low and continue stirring until it thickens.
I season with salt and pepper, taste-adjust as needed, and serve hot.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I can use beef drippings or pan juices in place of some or all of the beef broth for a deeper flavor.
I sometimes add a swirl of cold butter at the end to create a silky finish.
For extra depth, I might stir in a splash of soy sauce or a few drops of browning sauce to darken the color.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it gently on the stovetop, whisking and adding a little broth if needed. It also freezes well (up to 3 months); I thaw it overnight in the fridge before reheating.

FAQs

Can I make this without corn starch?

Yes—I can start by forming a roux with butter and flour, then whisk in the broth. That gives a slightly different texture but works just as well.

What if my gravy is lumpy?

If lumps appear, I whisk vigorously or strain the gravy through a fine mesh sieve. A smooth slurry also helps prevent clumping.

Is Worcestershire sauce necessary?

Not essential, but it enhances the umami depth. If I don’t have it, soy sauce works well as a substitute.

Can I use bouillon instead of broth?

Absolutely. A bouillon cube or paste dissolved in water gives concentrated flavor. I just adjust the salt to taste.

How thick should the gravy be?

It should lightly coat the back of a spoon. If it’s too thick, I whisk in a tablespoon or two of warm broth. If too thin, I add more slurry or reduce it slightly over low heat.

Conclusion

I’m thrilled with how quickly and easily this gravy transforms any meal. Whether I’m serving roast beef, mashed potatoes, or biscuits, this beef brown gravy is my go-to comfort booster. I hope it brings flavorful warmth to your table just like it does at mine.

Easy Beef Brown Gravy

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Low Lactose

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Description

A rich and savory beef brown gravy made in just 15 minutes using simple pantry ingredients. Ideal for enhancing roast meats, mashed potatoes, or rice.

Ingredients

2 cups beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce (optional)
¼ cup cold water
3 tablespoons corn starch
Salt and pepper to taste

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Instructions

Bring the beef broth to a gentle boil over medium-high heat in a saucepan.
Stir in garlic powder, onion powder, and Worcestershire sauce.
In a separate bowl, whisk together cold water and corn starch until smooth.
Slowly whisk the slurry into the boiling broth, reduce heat to medium-low, and continue stirring until it thickens.
Season with salt and pepper, taste and adjust as needed, then serve hot.