Elevate the flavor of meat, mashed potatoes or vegetables with this flavorful, creamy Brown Gravy Recipe. This beef broth gravy is rich, creamy and pairs well with any meat. It can also elevate and moisten any dry meat.
Gravy will complement most meat like this simple ribeye roast recipe or this roasted boneless turkey breast recipe. The outer part of meat is usually seasoned well but the inside not as much and gravy will add more flavor to it.
With your busy schedule, you can make this brown gravy last minute. It is ready in 15 minutes and does not require any drippings.
If you have homemade beef broth that’s great. It sure is more flavorful than store-bought. But if pressed for time especially during the holidays, you can use store-bought beef broth.
Can I use beef stock instead of beef broth to make gravy
Yes, you can use beef broth or stock to make gravy. These terms are used interchangeably but there is a difference.
Beef stock is made from bones which produces a thicker liquid while beef broth is made using bones with meat and vegetables which is more flavorful with thinner consistency.
With beef broth’s depth of flavor, it is great for gravies.
Can I use flour instead of cornstarch to thicken gravy
Yes, you can substitute flour for cornstarch. It is a matter of personal preference. I usually use cornstarch because it is how I learned it from my mom.
One thing to note, cornstarch has twice the thickening power of flour. For every 1 tablespoon of cornstarch, use 2 tablespoons of flour. Use cold water to dissolve flour or cornstarch with a 1 to 1 ratio example 1 tablespoon flour to 1 tablespoon water.
Also, while pouring the slurry, constantly stir the gravy until thick otherwise your gravy will not be smooth with pasty lumps.
Can I add meat drippings to gravy
Yes, drippings add a depth of flavor to gravy. When making beef roast, ribeye roast, pork roast or any roast, scrape out all the drippings from the pan and freeze it. So when it’s time to make gravy, you can add these flavorful drippings.
Depending on how much drippings you have, replace some of the beef broth.
Storing and reheating
Store leftover gravy in an airtight container up to 3 days in the refrigerator, longer than that, freeze it up to a month.
Gravy tends to thicken more when cool so if you think it needs a little bit of beef broth or water, I suggest to reheat it in a small sauce pan on the stove at medium-low heat, stirring constantly until hot otherwise if not adding water, use the microwave.
Tips to make the best beef broth brown gravy
- Use beef broth instead of beef stock.
- If you have beef or any meat drippings, definitely add that.
- For smooth gravy, make sure cornstarch slurry does not have lumps before pouring over broth. Also, while pouring slurry, make sure to constantly stir the gravy to prevent clumps.
What to serve gravy with
Brown Gravy Recipe – No Drippings
- 2 cups beef broth
- 1 ¼ teaspoons onion powder
- ½ teaspoons garlic powder
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ teaspoon beef bouillon powder
- salt and pepper to taste
- In a medium sauce pan, bring beef broth to boil over medium heat. Stir-in onion powder, garlic powder and bouillon powder. Reduce heat to medium-low and simmer for 10 minutes.
- Season with salt and pepper.
- In a small bowl, make cornstarch slurry. Dissolve cornstarch in water. Pour cornstarch slurry in beef broth stirring constantly until smooth and thickened.
- Transfer right away to a serving bowl. Note: As it cools, it thickens.