This homemade brown gravy recipe is so rich, flavorful, and creamy! This quick and easy recipe takes just 10 minutes to make. Pour over chicken, turkey, mashed potatoes, beef, steak, and more. It is the perfect addition to your Thanksgiving or Christmas menu. This gravy can be made with or without pan drippings.
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Why You'll Love This Recipe
- This recipe for brown gravy from scratch is very easy to make.
- It only requires a few simple ingredients.
- This easy gravy can be used with a variety of different dishes, including roast beef, mashed potatoes, turkey, and biscuits.
- This recipe is packed with flavor. No Worcestershire sauce or beef bouillon needed!
- Great for the Thanksgiving and Christmas holidays. Our family especially loves it served with steak too!
- The gravy is thick and glossy and it pours perfectly.
- Serve with biscuits like these Biscuits and Gravy!
- This recipe is gluten-free and sugar-free.
- Check out How to Make Gravy for another delicious recipe!
Ingredients & Substitutes
These are the ingredients for homemade brown gravy. Scroll down to the bottom for the full recipe.
Butter and flour create the roux and slurry. Use unsalted butter. For the flour, we love Paleo flour or whole wheat flour instead of all purpose flour or cornstarch.
Beef broth adds a hearty flavor and a brown color. Feel free to use drippings from pork, pot roast, or another meat instead.
Sea salt and pepper add flavor.
Garlic powder adds a delicious garlicky depth of flavor.
Coconut aminos add richness. This ingredient is the soy-free version of soy sauce.
Taste & Texture
This brown gravy has a rich and savory flavor!
It is also slightly sweet, thanks to the caramelized beef drippings if using.
The gravy is creamy and smooth.
How to Make
Step 1
First, melt the butter in a large skillet over medium heat. Once the butter is melted, sprinkle in the flour. Use a whisk to continuously mix until it starts to turn golden, about 3 minutes.
Step 2
Then, pour in the broth (or drippings). Allow this mixture to come to a low boil. Lightly boil for 1 minute, or until gravy has reached desired thickness. Whisk constantly to prevent burning.
Step 3
Remove from heat. Stir in the seasonings and coconut aminos.
Step 4
Lastly, pour into a gravy boat and serve.
Expert Tips for Success
Follow these tips to make the best brown gravy recipe!
Whisk the butter and flour together to prevent burning.
Beef drippings add a lot of flavor to the gravy. If you don't have any beef drippings, you can use beef broth instead.
Constantly whisk as the gravy cooks. This creates a smoother result and prevents burning.
You can add your favorite herbs and spices to the gravy for extra flavor. Some good options include thyme, rosemary, bay leaf, garlic powder, and onion powder.
Flavor Variations & Add-Ins
Here are some fun ways to add flavor to this homemade brown gravy.
Red wine gravy: Add a splash of red wine for a more complex flavor.
Mushroom gravy: Add some sliced mushrooms while it is simmering for a richer flavor.
Onion gravy: Add some chopped onions while it is simmering for a sweeter flavor. This is great for Salisbury steak!
Herbed gravy: Add some fresh herbs, such as thyme, sage, rosemary, and parsley, for a more flavorful gravy.
How to Serve & Store
Beef gravy can be served immediately or stored in the refrigerator for up to 3 to 4 days.
Serve with turkey, chicken, pork, beef, or steak. It well with mashed potatoes and mashed cauliflower too.
Freeze for up to 2 months. To reheat the gravy, simply thaw it in the refrigerator overnight. Then, heat it over medium-low heat on the stovetop until it is warmed through.
Frequently Asked Questions (FAQs)
There are a few different ways to thicken beef gravy. You can add a roux, which is a mixture of equal parts flour and butter, to the gravy. You can also add cornstarch or arrowroot powder to the gravy. To add cornstarch or arrowroot powder to the gravy, simply mix it with a little bit of cold water and then whisk it until thickened.
If you don't have any beef drippings, you can use beef broth instead. To make beef gravy without drippings, heat butter in a saucepan over medium heat. Then, add the flour to the saucepan and whisk until combined. Add the beef broth to the saucepan and whisk until smooth. Bring it to a boil, then reduce the heat to low and simmer for 5 minutes, or until it has thickened.
Beef gravy can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat the gravy, simply thaw it in the refrigerator overnight and then heat it over low heat on the stovetop until it is warmed through.
It is made with beef broth, some kind of flour, butter, and seasonings.
The difference between brown and beef gravy is that brown gravy can be made with any type of meat drippings or stock, while beef gravy is specifically made with beef drippings or stock.
Brown gravy can be made with any type of meat drippings or stock. On the other hand, country gravy is made with sausage drippings.
To prevent lumps in your gravy, whisk the flour and butter together until smooth before adding the liquid. Then, add the liquid slowly and whisk constantly until the gravy is smooth and thickened.
Equipment Needed
Gravy Boat: Serve this brown beef gravy in this gravy boat.
Skillet: Use a large nonstick skillet for this recipe.
You May Also Enjoy
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Brown Gravy
Ingredients
- 2 tablespoon butter
- ¼ cup Paleo flour (or whole wheat flour)
- 2 cups beef broth (or pan drippings)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon coconut aminos
Instructions
- First, melt the butter in a large skillet over medium heat. Once the butter is melted, sprinkle in the flour. Use a whisk to continuously mix until it starts to turn golden, about 3 minutes.
- Then, pour in the broth (or pan drippings). Allow this mixture to come to a low boil. Lightly boil for 1 minute, or until gravy has reached desired thickness. Whisk constantly to prevent burning.
- Remove from the heat. Stir in the seasonings and coconut aminos.
- Finally, pour into a gravy boat and serve!
Notes
- Use Paleo flour for a gluten-free option. Otherwise, whole wheat flour works.
- If you have pan drippings, use them in place of the beef broth. Or, do a combination of beef broth and pan drippings.
- Be sure to continuously stir the gravy to prevent burning and lumps from forming.
- The longer the gravy cooks, the thicker it will become.
- Store in the fridge for up to 4 days.
- Freeze for up to 2 months.
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