Easy Brown Gravy Recipe

Easy brown gravy recipe with butter, flour, and beef broth. Rich, smooth, and ready in 30 minutes, no drippings needed. Perfect over mashed potatoes.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 71kcal

Ingredients

¼ cup unsalted butter
¼ cup all-purpose flour
2¼ cups quality beef stock or broth
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt plus more to taste

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Instructions

Melt ¼ cup unsalted butter in a skillet over medium heat. Add ¼ cup all-purpose flour and whisk, scraping the bottom of the pan as you go. The longer you cook the roux, the darker it gets. If you want darker gravy, cook it longer. Keep stirring and don't let it burn!
Once the roux reaches a deeper brown color, slowly add about ½ cup of beef stock to the roux, whisking continuously until smooth. Gradually add the remaining beef stock, whisking until fully incorporated and free of lumps. You will need to whisk quickly during this step until the full amount of broth is added.
Stir in 1 teaspoon Worcestershire sauce, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon ground black pepper, and ¼ teaspoon salt.
Increase the heat slightly and bring the gravy to a gentle boil, stirring frequently. Reduce the heat to maintain a gentle simmer and cook for 5–7 minutes, or until smooth, glossy, and thick enough to coat the back of a spoon.
Taste the gravy and adjust the salt if needed. Remove from the heat and serve warm over mashed potatoes, meatloaf, roast beef, or your favorite comfort food. ENJOY!

Notes

Don't rush the roux. The key to developing the gravy's rich brown color is cooking the butter and flour until deeply browned. Watch the color rather than relying on a fixed cooking time, and avoid burning the flour.
Use a good-quality beef stock. A rich, flavorful stock makes a noticeable difference in gravy prepared without meat drippings. Darker stock can also contribute to the finished color.
Using a skillet gives the roux more surface area, making it easier to stir evenly and monitor browning as the color deepens. If using a ceramic-coated skillet, keep the heat moderate and use a silicone whisk to protect the coating.
Whisk in the stock a little at a time to prevent lumps and create a smooth gravy.
Watch the consistency. The gravy should be smooth and pourable while coating the back of a spoon. A deeply browned roux may thicken slightly less than a lighter one.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition