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Learn how to make the best beef gravy from scratch, with or without drippings. This easy recipe is perfect for mashed potatoes, roast beef, and Sunday dinners!
Mom’s Famous Beef Gravy
Growing up, the star of every Sunday dinner was our mom’s creamy, rich beef gravy. She is famous for her warm, comforting Sunday meals, especially her mashed potatoes and gravy. It was something all of us kids would gladly eat, which is saying something! Even extended family members are always clamoring to get an invite to her table. One of my uncles (who will remain anonymous) came over for dinner once, filled his whole plate with potatoes, made a well in the middle, and then filled the entire thing with gravy. It looked like a potatoes and gravy Crater Lake. He then proceeded to eat it with a spoon like soup. And who could blame him? It really is *that* good!
Beef Gravy Ingredients
Making beef gravy from scratch is easier than you might think! It comes together in just a few minutes and can easily be adjusted to your tastes. Here’s what you need:
- Butter – about three tablespoons or so, depending on how thick you’d like your roux. See below for more about making the perfect roux.
- Beef broth – four cups of your favorite canned broth. You can use pan drippings from your roast, or a combination of both.
- Onion powder
- Garlic powder – one teaspoon or more for extra flavor.
- Cornstarch – four tablespoons for a creamy roux.
- Water
- Beef bouillon – to taste. You can use a bouillon cube, granules, or Better than Bouillon, which you can find at most grocery stores.
- Ground black pepper – to taste
How to Make Beef Gravy with Drippings
Drippings from your roast meat is ideal for the best gravy. Use that glorious broth left over from cooking your meat for your gravy. Use as much as you can and try to scrape up those little beef bits from the bottom of your roasting pan, slow cooker, or Instant Pot before turning it into gravy.
Beef Gravy without Drippings
Drippings from your main course meat is ideal for the best gravy, but sometimes there’s not enough juices left in the pan to make enough gravy to feed the family. If this is the case (which it is the case MOST of the time for our gravy-loving family) here’s a simple trick: add beef broth (or stock) and a little butter. Gravy needs a good amount of fat for a better consistency. If you don’t have any drippings at all, no worries, just follow the recipe below for an easy beef broth gravy!
Brown Gravy from a Roux
Gravy made from a roux sounds fancy, but it’s actually really easy once you understand how it works. What I like about roux gravy is that it can vary in flavor and color depending on how long you cook the flour. If you like a deep, dark brown gravy, similar to gravies in Europe, you cook the flour for much longer than you would a light brown, country-style beef gravy (see image below). There is so much to know about roux, we actually dedicated an entire post to it. Read all about making the perfect roux right here.
Tips for the Best Gravy Every Time
Add some beef bouillon. I have found that using straight up beef broth sometimes doesn’t have quite enough flavor. I always have some bouillon on hand when I am making gravy so I can add adjust the flavor more to my liking. Add a little at a time and taste as you go.
Add a little cornstarch at a time and whisk constantly. This will help you avoid lumpy gravy. Trust me. No one likes lumpy gravy.
Kick It Up a Notch
Want to add some more flavor dimensions to your easy homemade brown gravy? Try adding some of these easy ingredients:
- Worcestershire sauce – adds a deep, tangy flavor to the gravy.
- Thyme or Rosemary – Bring a fresh, earthy flavor to your gravy with a teaspoon of thyme or rosemary. Let it simmer until all those fresh flavors are released. Add other fresh herbs too!
- Chopped onion – sauté some finely chopped onion in a little butter before adding any other ingredients for a brighter flavor.
- Mushrooms – Slice up some mushrooms and sauté in butter over medium heat before adding to the gravy.
Frequently Asked Questions about Beef Gravy
Most beef gravies are NOT gluten free. Beef broth or bouillon generally contain a fair amount of gluten. But, if you use a gluten free broth (check the labels!) and prepare this recipe with corn starch, you will have a delicious gluten free gravy.
Absolutely, you can make beef gravy with a roux using butter and flour or you can thicken the gravy by mixing flour and water together until it forms a paste, then whisk it into the gravy until thickened.
Beef gravy (or brown gravy) is beef broth based while country gravy (also known as white gravy) has a cream or milk base.
READ MORE: 35+ Quick and Easy to Follow Dinner Ideas
The Best Roast Beef Recipes
When making the best brown gravy recipe, it helps to start with a good recipe for roast beef. Lucky for you, we have lots of great roast beef recipes! From slow cooker roast beef (aka Crock Pot pot roast), to our popular Instant Pot pot roast, to a Sunday oven pot roast made in a roasting pan, we’ve got you covered. All of these methods will give you a good amount of liquid for a delicious roast beef gravy.
More Delicious Gravy Recipes
Once you have the method down, the possibilities of delicious gravies are endless. Give some of these a try:
- Mom’s Famous Turkey Gravy (a MUST for Thanksgiving!)
- Biscuits and Sausage Gravy
- Homemade Country Gravy
Beef Gravy
Video
Ingredients
- 3 tablespoons butter (optional, see notes above)
- 4 cups beef broth (or beef drippings, or combination of both)
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- 4 tablespoons cornstarch
- 1/3 cup water
- beef bouillon to taste
- ground black pepper to taste
Instructions
- In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally. Reduce heat and bring to a simmer.
- In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined.
- While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached.
- Add beef bouillon (or Kosher salt– I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste.
- Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.
Notes
- Worcestershire sauce – adds a deep, tangy flavor to the gravy.
- Thyme or Rosemary – Bring a fresh, earthy flavor to your gravy with a teaspoon of thyme or rosemary. Let it simmer until all those fresh flavors are released. Add other fresh herbs too!
- Chopped onion – sauté some finely chopped onion in a little butter before adding any other ingredients for a brighter flavor.
- Mushrooms – Any mushroom lovers out there? Slice up some mushrooms and sauté in butter over medium heat before adding to the gravy.
I made your instant pot pot roast recipe and it turned out beautiful and delicious. Thank you so much. I’ve also used your brown gravy recipe. I would love to have some more of your recipes if you have time to send them. I bought myslef my instant pot for my Christmas present. Have only used it a couple times but would love some different recipes that i can cook in it.
Sincerely,
Robyn Sloan
Here is a link to all of our Instant Pot Recipes: https://www.favfamilyrecipes.com/category/recipes/cooking-method/instant-pot/
Delicious!
Very easy and delicious
I have no idea how many bouillon cubes to use. Are two enough?
You can start with one and see how you like the taste, and then add more if you want!
You can’t have mashed potatoes without this gravy! It is so, so good!! I love it over meat, too!
Love this beef gravy as a side dish and so good with mashed potatoes!
Yum! My husband is going to love this recipe! Can’t wait to give this a try!
Have you tried making this ahead? Freezing to use later?
I don’t usually have any gravy leftover, so I don’t know. However, I have heard that people freeze their gravy in ziplock bags with good results!
We loved this gravy recipe. I made it as stated except I didnt have any bouillon cubes so I used a little bit of soy sauce , maybe about 2 tsps. The best thing about this gravy is my grandson has a dairy allergy, so we have to make a separate gravy for him, but I can use this recipe and just sub his margarine for the butter. Thank you so much!
This was an ealy recipe to follow and it turned out great! Thank you!
Have been looking for this gravy solution for years…..it’s delicious AND easy to make with pantry ingredients!
THANKS
I made three other recipes before this one that tasted HORRENDOUS!! I am so happy I found this one, it is AMAZING, especially considering I didn’t use the pan drippings. It tastes better than I hoped, this will definitely be my go to. ❤️❤️
This was so easy. It turned out absolutely perfect. Thank you. My gravy is normally a flop and I feel like this was foolproof.
When making gravy – I use the broth from the roast I have cooked in a slow cooker in a pan. I then add
1 Can broth OR a jar of gravy. To thicken (if too thin) I thicken it with corn starch. I do not like
using flour as it works so much better with CS. The gravy is really great!
a good simple recipe, Thank you.
My roast did not produce many drippings so I turned to this recipe and I’m glad I did! It’s a perfect brown gravy when you have little or no drippings. For those who said this gravy was thin and watery, I’m wondering if they didn’t whisk long enough. It produced a nice thick, hearty gravy that we all enjoyed.
Used all ingredients including all 4 Tbs of corn starch still gave me a super water gravy. Idk if all these people just like that consistency or what but this was not it for me or my family. It also says serves 10 it served more like 4. Wouldn’t use this recipe again.
How much flour would I use if I didn’t want to use cornstarch?
You should use twice as much flour as you would use cornstarch.
I am not a fan of gravy usually but needed some for a roast and my husband wanted some. This was delicious even for me! The thought of using a packet for cooking foods is mostly gross to me so I’m always looking for recipes that make food from scratch.
Really good. I drained the fat from the beef broth in which the brisket cooked (with carrots and onion). Followed the Recipe with the corn starch. Added a dab of red wine and a touch of gravy master. Did not use onion or garlic powder because husband put. dry rub on it. Did it in Traeger smoker on 225 degrees. Will make a Again. I think the butter added brings it to a real homemade level!
It is Patti again. I only had two cups of beef broth and used two tbs of cornstarch. Perfect!
Oh yay! Glad it worked out!
Oh yum! I bet it was SO GOOD smoked! That is such a good idea! Thank you for sharing!
Salted or unsalted butter?
Omg I am in love with this beef gravy recipe☺️. I used this gravy recipe for my Salisbury steak. It was so delicious. My boyfriend loved it. Thank you.
Hi Paulina- I am so glad you (and your boyfriend) liked this recipe! Great idea using it for Salisbury steak! YUM!
Maybe it’s really GMO’s?