brown gravy recipe can save just about any dinner. Ever had a lovely pot roast or maybe cube steak, but the gravy turns out kinda meh? Yeah, been there more times than I care to admit. I used to buy jars of it, honestly. But making your own? That’s a total game changer. You don’t need fancy skills or drippings (that’s a relief, right?). Before you know it, you’ll want to pour it over everything, like I sometimes do. Oh, and if you’re a fan of comfort food, check out this hearty chicken and gravy recipe or this easy crock pot cube steak and gravy recipe. They both pair beautifully with beef broth brown gravy. 
Table of Contents
Using a Roux vs. a Slurry for Gravy
Now, real talk: there’s often a big ol’ debate in my house—roux or slurry? Here’s the thing. Roux means you’re cooking flour and butter (or oil) together until it smells nutty and brown. It makes the sauce smooth but does take a bit longer. On the other hand, a slurry is just mixing flour (or, say, cornstarch) with cold water and whisking it into hot liquid. Quicker, sure. Sometimes a bit glossy looking, though.
When I’m making beef broth brown gravy, I lean toward roux if I want mega flavor, but in a pinch, the slurry route works fine. The roux tastes deeper, kind of like restaurant gravy, but the slurry gives a clean finish without fuss. Different folks, different strokes, you know? Or, as my grandma said, “Just put gravy on it and don’t complain.” Smart lady.
This brown gravy recipe was so easy to follow, and it tasted better than anything from a packet. My family licked their plates! – Megan B.
How to Make Brown Gravy from Scratch
Honestly? Making brown gravy from scratch is not rocket science (even though it sounded intimidating to me, too). Here’s what I do on just a regular weekday:
I start with butter, melt it right down in a saucepan, toss in flour, and let it cook until it smells toasty and gets a nice color—don’t rush this part! Then I slowly pour in beef broth, whisking the whole time, and oh man, it smells so good. I add a splash of soy sauce for umami, sometimes a pinch of garlic powder, maybe a bit of black pepper. If I’m in a wild mood, a tiny hit of Worcestershire sauce.
It thickens up pretty quickly. I keep whisking until it’s just right for ladling. You want it silky—like, not chunky, not watery. If it’s too thick, add a splash more broth. Too thin? Let it simmer, but don’t wander off. Once you nail this once, frozen gravies and packets just won’t cut it anymore.
How to Make it More Flavorful
Flavor’s everything. Seriously, if beef broth brown gravy is bland, it’s a sad day for your mashed potatoes. Don’t be scared to layer flavors. I go heavy on beef broth (try to get the better stuff if you can—it actually makes a difference). I usually slip in some onion powder or even a splash of soy sauce for saltiness.
If you make a roux, really brown it up—don’t let it stay pale. Little bit of garlic powder or even, heck, a dab of steak sauce if there’s some hiding in your fridge. Sometimes I’ll melt a pinch of butter at the end, just to make things richer, or drop in a teaspoon of pan drippings if I have ’em. Taste as you go, nobody’s gonna tattle.
And don’t forget—good old black pepper bumps it up a notch! Add more, taste, add again. Gravy is personal, so make it how you love it.
Beef Gravy Recipe Substitutions & Additions
Let’s be real, you might not always have exactly what the recipe calls for (raise your hand if you’ve ever run to the store mid-gravy). If you’re out of beef broth, honestly, chicken broth or even vegetable broth works. Won’t be exactly the same, but it’s still better than skipping the gravy. If you’re avoiding gluten, cornstarch is your friend—just make a slurry with cold water and add it near the end.
Want it vegetarian? Use mushroom broth or those bouillon cubes made for veggie folks. For extra depth, a squirt of ketchup or a couple drops of balsamic vinegar can take gravy from good to holy smokes. Oh, and try adding a spoonful of drippings from roast, if you have it. Honestly, your taste buds will thank you!
What to Make with this Brown Gravy Recipe
Serving Suggestions:
- Pour it all over mashed potatoes (that’s classic).
- Drizzle on roast beef, meatloaf, or pork chops.
- Use it as a dip for steak fries—trust me.
- Smother your next 10 minute round steak recipe in this stuff, and thank me later.
There are days I’ll even put it over leftover baked chicken. Heck, if you love comfort food, try it on your breakfast biscuits and sausage gravy breakfast pizza. Not traditional, but pretty genius if you’re a true gravy devotee.
Common Questions
Do I need drippings to make beef broth brown gravy?
Nope. That’s actually the beauty of this brown gravy recipe. Beef broth does all the heavy lifting.
My gravy’s lumpy, help!
Try whisking more as soon as you add the flour to the fat. If it’s still lumpy after cooking, just strain it—nobody needs to know.
Can I freeze leftovers?
Absolutely. Just let it cool, pop it in a container, and reheat gently. It stores for about a month.
Can I make this ahead for a party?
Yes, and it reheats like a champ. If it thickens too much, whisk in a splash of broth while warming.
What’s the best way to thicken gravy if it turns out too thin?
Mix a teeny bit of flour with cold broth or water, whisk it in, and simmer a few more minutes.
Wrap-Up: Your Next Five-Star Gravy
At the end of the day, mastering the beef broth brown gravy means you’ve basically unlocked “restaurant food at home” status. Throw it on more than just mashed potatoes—this brown magic works anywhere you want rich flavor. For more inspiration, you could check out Brown Gravy Recipe – No Drippings Needed! – The Cozy Cook, or this Homemade Brown Gravy (Without Drippings) – Sweetly Splendid. If you like even more creative takes, there’s this yummy Beef Broth Brown Gravy – Creme De La Crumb. Give this a try, mess with the flavors, and next time someone asks what’s your secret? Just smile and say, “You gotta try it to believe it.” 
Beef Broth Brown Gravy
Ingredients
For the Gravy
- 1 stick butter Melted in a saucepan
- ¼ cup all-purpose flour For creating the roux
- 2 cups beef broth Preferably good quality for better flavor
- 1 tablespoon soy sauce For added umami flavor
- ½ teaspoon garlic powder Optional, can adjust to taste
- ¼ teaspoon black pepper Freshly ground is preferred
- 1 teaspoon Worcestershire sauce Optional, for depth of flavor
Instructions
Preparation
- Melt the butter in a saucepan over medium heat.
- Add the flour and cook, stirring constantly, until the mixture is a nice brown color and smells nutty.
- Slowly pour in the beef broth while whisking continuously.
- Add soy sauce, garlic powder, black pepper, and Worcestershire sauce, whisking until well combined.
- Allow the gravy to thicken, whisking until it reaches your desired consistency.
- If the gravy is too thick, add a splash more broth; if too thin, let it simmer a bit longer.
- Taste and adjust seasoning as necessary.
