Beef Broth Brown Gravy

Savory beef broth brown gravy has just the right flavor and is easy to prep in just 10 minutes with only 5 ingredients – perfect for meats, potatoes, and more! 

Beef Broth Brown Gravy |
 We’re talking about a simple, 10 minute recipe for the perfect beef broth gravy, just in time for Turkey Day!!!!  In full disclosure I meant to share this recipe with you a few weeks ago and it sort of slipped my mind… better late than never. And really it’s not even late, because Thanksgiving hasn’t come and gone quite yet.

Also struggling with the idea that TD is THIS week. As in…. three days from now. My mind has been stuck in the first week of November and now I’m trying to catch up mentally. And emotionally. Because this season is getting away from me.

Beef Broth Brown Gravy |

This simple homemade gravy recipe is as easy as they come. Just five ingredients to make the perfect gravy with beef broth. If you happen to be making a beef roast, you can substitute the drippings from the roast, but so many times I want beef gravy and am not making a roast so this how I get it without using beef drippings. I love this recipe because it is quick to make – just 10 minutes! – and comes together with just a few basic ingredients I always keep stocked in my pantry so I never have to rush out to the store to get anything just for this one part of the meal. I hope you enjoy it as much as we do!

Beef Broth Brown Gravy |

Beef Broth Brown Gravy
Cook time
Total time
Savory beef broth brown gravy has just the right flavor and is easy to prep in just 10 minutes with only 5 ingredients - perfect for meats, potatoes, and more!
Recipe type: Sauce/Condiment/Side Dish
Cuisine: American
Serves: 4-6
  • 2 cups beef broth (you can also use beef dripping from a roast)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon worcestershire sauce (optional)
  • ¼ cup cold water + 3 tablespoons corn starch
  • salt and pepper to taste
  1. In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.
  2. In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
  3. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it's just right. Serve hot over your favorite meats or potatoes.
This recipe makes about 2 cups of gravy and can easily be doubled or even tripled if you use a large sauce pan.

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Hi it okay if use beef stock instead of beef broth ?

    Yes that works just fine!

Had a little too much worcestershire sauce for me.

    It does say “optional”

For my version I substitute 2 cups of red wine and 2 crumbled beef bouillon cubes for the beef broth, replace the worcestershire sauce with low sodium soy sauce and add 3 tbsp heavy cream with the corn starch/water slurry. Before adding those, let the half finished sauce boil a little longer to evaporate the alcohol and reduce it slightly. What can I say, I like cooking with wine, and sometimes put it into the food too.

    Sounds good. But You SHOULD make your own recipe PAGE, since it’s quite different.

Too much garlic for my taste and I reduced it to 3 teaspoons when doubling recipe

This is basically the recipe I’ve used for years, but I add a thickener to it — too runny as-is. I used to use flour/roux or corn starch. Now that I’ve gone low-carb, I use a tiny bit of a low-carb thickener – not enough to get gummy, but enough to make it feel like gravy and not just seasoned broth.

This is a great recipe I used 2 cups of Au jus instead of beef broth it turned out to be best gravy I ever made:)