Is it even Thanksgiving without a ladle of brown gravy covering your plate? We don't think so. Gravy is the ultimate comfort food and enhances everything, from mashed potatoes to meatloaf. It's easy to buy a packet of pre-made gravy, but homemade beef gravy is easy to make and 100X more delicious.

It's very common to see pan drippings added to gravy. This brown gravy recipe achieves the same rich beef flavor using beef stock and bouillon, in place of the beef drippings. However, adding meat drippings will only enhance the flavor and amp up your gravy. If you've recently cooked chicken, beef, or pork, make sure to save the drippings. You can add them in place of some of the broth.

Roux vs Slurry

A roux and a slurry are similar ways to thicken gravy or sauces. A roux combines butter and all-purpose flour, while a slurry combines cornstarch and water. For this recipe, a simple slurry works great as a thickener.

Uses for Brown Gravy

Sarah Abrams

Once you've mastered this brown gravy, there are endless new recipes to try. This gravy would make delicious smothered pork chops or enhance a boring pot roast. If you're looking for a hearty side dish, top some french fries with this gravy, black pepper, and cheese curds for fabulous poutine.

No one ever claimed gravy was healthy food and the nutritional information proves it. There's 69 kcal, 9g carbohydrates, 2g saturated fat, and 8mg cholesterol. The real kicker is 702mg of sodium. It's not all bad, though. This gravy provides a healthy dose of potassium, Vitamin A, Vitamin C, and calcium.

Homemade Brown Gravy Recipe

This easy recipe is one to make if you're short on time. The total time, including prep time and cook time, is only 10 minutes. It yields 4 servings, but can easily be doubled to feed a crowd.

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In a medium saucepan, combine one cup chicken broth, one cup beef broth, beef bouillon, 1 1 1 1/2 teaspoon Worcestershire sauce, onion powder, and garlic powder. Stir the mixture and cook at medium-high heat until the mixture boils. For a darker color, add 2-3 drops of the browning and seasoning sauce.

Sarah Abrams

While the mixture is boiling, you're going to make the slurry. In a small Tupperware, combine cold water with 3 tablespoons of cornstarch. Place the lid on and give it a good shake.

When the mixture is boiling, pour in the cornstarch mixture while whisking everything together. Make sure to continuously whisk to remove any lumps.

Reduce the stove to medium heat and let simmer until you reach your desired consistency. The longer it simmers, the more intense the flavor will be. The mixture will also thicken as it simmers.

I like a thick gravy, so I let mine simmer for about 10 minutes. Once it's ready to serve, add one tablespoon cold, unsalted butter. The butter helps the gravy achieve a smooth and silky consistency.

Serve immediately while hot, or freeze for later use. Gravy will stay fresh in the freezer for 5 months.

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Easy No-Drippings Brown Gravy Recipe 

Prep Time: 5 minutes | Cook Time: 10 minutes

servings

INGREDIENTS

  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 cube beef bouillon or 1 Better Than Bouillon
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tablespoon unsalted butter cold
  • Optional: 2-3 drops browning and seasoning sauce Optional
  • 1/4 cup cold water
  • 3 tablespoons cornstarch

Instructions

In a medium saucepan, combine beef broth, chicken broth, beef bouillon, onion powder, garlic powder and Worcestershire sauce. Stir to combine and dissolve the spices.

Add 2-3 drops of browning liquid if a darker color gravy is desired.

In a small Tupperware, combine cold water and cornstarch. Shake vigorously until combined.

Cook gravy until it is boiling, then whisk in the cornstarch slurry. Make sure to whisk continuously while adding the slurry to ensure no lumps.

Reduce the heat to medium low and let the gravy simmer until it reaches your desired consistency and thickness. Once this has been achieved, stir in one tablespoon cold butter.

Serve immediately, or store in the refrigerator for 5 days, or freezer for 5 months.