Our Brown Gravy Recipe is creamy, thick and flavorful without using any drippings! You only need a few ingredients and it’s ready in less than 10 minutes. Piping hot gravy that’s ready to pour over all of your favorites.
Of course we’re pouring this gravy all over our popular Brown Gravy Meatloaf, but we use it on so much more. Mashed potatoes, of course, but also french fries (covered with mozzarella and cheese, please). Or with dishes like this Tater Tot Casserole.
Why You’ll Love This brown gravy recipe
Rich, velvety, and packed with deep, savory flavor, this homemade brown gravy recipe comes together in minutes using simple pantry staples. Whether you’re topping mashed potatoes, roasted vegetables, or your favorite comfort foods, this recipe delivers that classic, hearty taste without the hassle of cooking meat first.
- Rich & Flavorful – Enjoy a deep, savory taste without needing any meat drippings.
- Quick & Easy – Ready in just minutes using simple pantry staples.
- Smooth & Velvety – Silky texture that coats everything perfectly.
- Versatile – Perfect for mashed potatoes, roasted veggies, meats, and more.
- No Store-Bought Packets Needed – Skip the packets and make it fresh at home!
Ingredients
A photo of the primary ingredients you’ll need, minus the basics like salt and pepper. For a complete list of ingredients with amounts needed, head to the recipe card below.
After the photo we’ll talk about the ingredients, why they work in this recipe and also substitutions if applicable.
- Beef Broth/Stock/Bone Broth: Any of these will work, try and get whichever has the most flavor as some store bought broths can be watery.
- Beef Base: Beef base is more concentrated in flavor than bouillon and it dissolves instantly.
- Cornstarch: Opt for cornstarch instead of flour for a smoother gravy with zero lumps. Cornstarch is also gluten free.
- Worcestershire Sauce: This will add a depth of flavor that you’re looking for in a gravy with drippings, the complexity of Worcestershire sauce does the trick.
- Garlic Powder: Adds a hint of garlic flavor in the background.
How To Make Brown Gravy
Step by step photos here with brief instructions for a visual aid. For complete, detailed instructions, head to the recipe card at the end of the post.
- Start by adding all of the ingredients, except the cornstarch slurry, to a small pot over medium heat.
- Once the liquid comes to a boil, slowly drizzle in the cornstarch slurry while whisking to prevent any lumps.
- Bring the gravy back to a boil, turn down the heat and then let simmer for 3-4 minutes until thickened. Add a tablespoon of butter and/or a tablespoon of heavy cream for even more flavor and a creamier texture. (optional)
Variations
This simple beef gravy is perfect as is, but if you feel like using a little something extra, try these additions!
- Cooked onions and garlic in olive oil
- Fresh herbs like rosemary, thyme, parsley or a bay leaf
- Beef drippings, skimmed of fat, if you have them
Any of these ingredients will make this gravy even more flavorful, so use whatever you have on hand!
What Recipes Can You Use Brown Gravy With?
We use this gravy on so many things it’s no wonder that we keep it in our refrigerator most of the time. Trust me, it’s going on everything.
- Brown Gravy Meatloaf
- Sheet Pan Chicken Murphy
- Shoestring French Fries
- Disco Fries Casserole
- Fried Poutine Wontons
- French Dip Sandwich (instead of aus jus)
Storing and freezing
This gravy will keep for up to 5 days in the fridge, just make sure to keep it in an air tight container. The gravy will thicken as it cools, so whisk while reheating to smooth it out again. You can also add another splash of beef broth or water to thin it back out to the right consistency.
And you can also freeze this gravy! Make a few batches and freeze the gravy into 1 cup or 2 cup portions. Thaw and reheat, then use with your favorite recipes.
can this brown gravy be made ahead of time?
Since this recipe doesn’t have drippings, it won’t separate like a traditional gravy recipe will. So go ahead and whip it up ahead of time – a huge time saver for parties and holidays.
You can keep it warm on the stove top, (or even in a slow cooker!) or let it cool completely and reheat in the microwave or back on the stove top again.
More gravy recipes
PrintWant to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Brown Gravy Recipe
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Total Time: 9 minutes
- Yield: 3 cups 1x
Print Recipe
Pin RecipeA delicious, thick and creamy Brown Gravy Recipe made with no drippings! Done in less than 10 minutes and ready to pour over everything!
Ingredients
- 3 cups beef stock or broth (you can add in some meat drippings if you have them, but not needed)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons beef base (we use Better Than Bouillon)
- Fresh black pepper to taste
- 3 tablespoons of cornstarch
- Kosher salt to taste (we like to wait until the end to add the salt)
- 1 tablespoon cream (optional)
- 1 tablespoon butter (optional)
Instructions
- Add all the beef broth, garlic powder, Worcestershire sauce, beef base and black pepper to a pot. Whisk together and bring to a boil.
- Mix the cornstarch together with 1/4 cup of water until dissolved. Pour in the cornstarch mixture while whisking to prevent any lumps.
- Bring the gravy back to a boil, then turn down to a simmer and cook for 3-4 minutes.
- Add the cream and butter if using and add salt to taste. Whisk again to melt the butter and serve. The gravy will thicken much more as it cools.
Recipe Notes
Store: This gravy can be made ahead and kept in your refrigerator for up to 5 days.
Reheat: Reheat the gravy in a pot on the stove top or in the microwave until warmed through.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Very easy and tasted great with your meatloaf !