Have you avoided making homemade brown gravy because you think it’s too hard or you have to prepare a large beef dish or roast just to get pan drippings? I’m here to let you know it doesn’t and you don’t. You can have delicious, beefy brown gravy without making a whole roast. This silky Southern Brown Gravy only requires 3 ingredients and a few minutes to make. And you’ll love the response when you tell people you made it yourself.
You’ll love this Southern Brown Gravy Recipe
People think making their own brown gravy has to be difficult. What if I told you you can have delicious, beefy brown gravy with no roasting or even pan drippings required. This 5 star, 3-ingredient brown gravy recipe is going to prove just how easy making your own gravy can be. And not one of those ingredients involves you roasting anything.
And the results are simply amazing. It’s as perfect served at a fancy dinner as it is on a big bowl of fried chicken and mashed potatoes watching TV in your pajamas. I’m about to show you just how simple making your own gravy can be. Leave the beef roast behind and hop on board the gravy train for destination “Delicious”!
Why this is the best Beef Gravy
Gravy has a reputation for being difficult, and it doesn’t deserve it. It is truly an easy recipe. This easy homemade gravy recipe is so great because:
- Making gravy with beef broth is easy and fast, and you still get that lovely, velvety texture.
- You don’t have to use pan drippings — you can use broth. (But meat drippings work too!)
- It’s full of flavor and totally customizable with seasonings and different kinds of broth.
- This recipe is a low-sodium gravy, with a lot less sodium than packaged mixes.
Homemade Brown Gravy ingredients
This brown gravy is incredibly easy to make and you only need three ingredients (not counting salt and pepper).
- beef broth – You can also use beef stock. I use unsalted because I like to salt my own gravy to taste. You could also use beef bouillon cubes mixed with water, but keep in mind that bouillon will add a lot of sodium and salt to the gravy.
- butter – Butter works really well here, but you could also use beef drippings, lard, bacon drippings, bacon fat, or even olive oil. I use unsalted butter to control the overall salt taste.
- all purpose flour – This is what helps to thicken the gravy. You can use a slurry of corn starch. A slurry is a blend of cornstarch and cold water then mixed until smooth with a small whisk. If you need a gluten-free option, see the section called Gluten-free Brown Gravy below.
- salt and pepper – When cooking, I like to use coarse kosher salt or sea salt. For pepper, I prefer to use a pepper grinder.
How to make Brown Gravy from Scratch
Even if this is your first time making a creamy gravy, it’s easy and you’ll have your new favorite gravy recipe in no time at all. Here’s what you’ll need to do:
- Heat a large skillet over medium-high heat.
- Add the butter and let it melt.
- Once the butter is melted, add in the all-purpose flour and whisk until smooth. You want it to cook out the raw flour taste.
- Allow the flour mixture to cook for about 3 minutes, whisking occasionally to keep it smooth.
- Gradually add in the beef broth, whisking constantly. Pouring it in slowly will allow it to thicken. I like to add in about 1 cup at a time.
- Once all of the beef broth has been added, season with black pepper. Taste test before adding salt. The amount of salt you’ll want to use will be determined by whether or not you use salted beef broth and/or salted butter.
- Once your gravy is seasoned, serve in a gravy boat over your favorite dish! These Fried Pork Chops with Gravy are one of my favorite dishes.
Beef Gravy Recipe Substitutions & Additions
You can add additional things to your gravy to give it an even deeper flavor. Some great additions include:
- Sautéed onions – add these with the butter until softened before adding in the tablespoons of flour
- Mushrooms – make this a mushroom gravy (perfect for meat dishes like stroganoff, roast, and beef tips) by sautéing the mushrooms with the butter
- Garlic powder and onion powder – sprinkle them both into the mix for added flavor
- Worcestershire sauce – add a dash of Worcestershire sauce for a deep, salty flavor. This one is a secret ingredient that will have everyone asking why it’s so great.
- Sausage – add in your favorite breakfast sausage to make this a homemade sausage gravy. If your sausage is greasy, you can omit the butter entirely.
Gluten-Free Beef Gravy
If you need a gluten-free option, use gluten-free broth & gluten-free flour.
I recommend Cup 4 Cup, but if you can’t find it I also recommend Bob’s Red Mill or King Arthur.
Homemade Brown Gravy tips and tricks
Gravy can be temperamental, but it doesn’t have to be! Keep your focus on your gravy and don’t be distracted while you make it.
By adding the broth in slowly, it gives it the opportunity to thicken as you add it rather than waiting for it to thicken at the end.
I like to let my broth come to room temperature beforehand so that I’m not adding cold liquid to the roux, causing it to seize up.
tools to make homemade brown gravy
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Buy Now → What to make with this Brown Gravy Recipe
Brown gravy goes with so many things!
- Potatoes of any kind are always great with gravy. Mashed potatoes, of course, are a classic!
- Instant Pot Turkey with Gravy is a favorite of mine all year, but it works for Thanksgiving too. You can follow the same steps of this recipe with chicken broth or turkey drippings to get the flavor of poultry, rather than beef.
- Brown gravy for meatballs is also good! These oven-baked turkey meatballs are some of my favorites for a weeknight meal. With mashed potatoes on the side and gravy on top, everyone in my family is happy.
- Poutine is a classic Canadian dish made of french fries smothered in gravy with cheese curds on top. Such a great comfort food appetizer or side dish!
- Gravy also works for breakfast! You can spoon it over sausage or perhaps this Breakfast Biscuit Casserole — I always make this when we have overnight guests.
- This Chicken & Mushroom Stroganoff comes together in 20 minutes with a delicious gravy built in. So great for chilly evenings!
- A perfect brown gravy goes great with southern dishes like beef roast, beef tips, roast beef, and cube steak.
- You can swap it in place of country gravy or a white pepper gravy in dishes like fried chicken or chicken fried steak.
How to store Beef Gravy
You can store gravy in a food-safe, airtight container in the fridge for up to three days.
Around that time, the oils in the gravy will begin to separate, so you’ll need to boil it on the stove for 3 minutes to reheat it and kill any bacteria. After that, it can be stored in the fridge for another three days.
Gravy can be frozen as well. Spoon it into freezer-safe bags or other freezer-safe containers and freeze it for up to four months.
You can also use silicone freezing molds like Souper Cubes.
If you wish to store small amounts in the freezer, you can use an ice cube tray or the smaller Souper Cubes. Let them freeze fully overnight, then pop them out and add them to a freezer-safe plastic bag for long-term storage.
How to reheat Beef Gravy
The simplest way to reheat refrigerated gravy is to heat it in a skillet. Add it to a cold skillet and heat it slowly over low heat. Stir frequently until simmering.
Can you freeze gravy?
If frozen, thaw the gravy in the fridge overnight. Reheat it in a saucepan over medium-low heat, whisking to prevent any lumps. If it’s too thick or has separated, add water or broth, and whisk more to pull it back together.
Beef Gravy Recipe FAQs
You will need about ⅓ to ½ cup per person. Serve on the lighter side if you are worried you will run out!
Brown gravy is made from beef broth or drippings, flour and butter, and seasoned with salt and pepper. Other ingredients like garlic and mushrooms can be added for extra flavor and texture.
Most brown gravies use beef broth or drippings as a base, so usually, they are one and the same. But sometimes other meats such as poultry or pork are used. If the drippings are brown, they can be made into brown gravy.
Brown gravy is the brown color. It is typically made from beef broth or drippings and either flour or cornstarch to thicken it.
However, other meats such as pork, chicken and turkey can be used to make brown gravy as well. If the drippings are brown, it can be used to make brown gravy.
White gravy is a completely different recipe that contains milk or cream, and typically is made with milk or heavy cream.
Recipes with gravy that you might like
Crispy Fried Pork Chops with Gravy
One Pot Chicken & Mushroom Stroganoff
Instant Pot Turkey Breast with Gravy
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Southern Brown Gravy
Ingredients
- 32 ounces beef broth (or beef stock) I use unsalted
- 2 tablespoons butter I use unsalted and add salt as needed
- 2 tablespoons all purpose flour
- 1 teaspoons coarse ground black pepper (or more to taste)
- coarse kosher salt (to taste)
Instructions
- Heat a large skillet over medium-high heat.
- Add the butter and let it melt.
- Once the butter is melted, add in the all-purpose flour and whisk until smooth. You want it to cook out the raw flour taste.
- Allow the flour mixture to cook for about 3 minutes, whisking occasionally to keep it smooth.
- Gradually add in the beef broth, whisking constantly. Pouring it in slowly will allow it to thicken. I like to add in about 1 cup at a time.
- Once all of the beef broth has been added, season with black pepper. Taste test before adding salt. The amount of salt you’ll want to use will be determined by whether or not you use salted beef broth and/or salted butter.
- Once your gravy is seasoned, serve in a gravy boat over your favorite dish!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my first time making gravy from scratch and I think it’s wonderful but I don’t know how to get it to thicken.
Hi Cynthia, the roux at the beginning is what thickens the gravy. The important part is in step 5 to really do it gradually and pour it in slowly like it says. By doing it gradually, it will keep it thick.