Brown gravy always makes me think of holiday cooking. I love mashed potatoes and having a delicious brown gravy over them is heavenly for me. The first time I made homemade brown gravy was to top my Pan-Fried Pork recipe. Yes, it’s completely made from scratch. As in no pouch of gravy mix.
And luckily, it doesn’t take a long time or a lot of ingredients. The recipe also uses only one pot, so it’s easy to clean up, too. The gravy uses beef broth as the base, then is mixed with a few seasonings and corn starch to thicken.
Many gravy recipes will call for using the drippings from cooking beef. Well, I don’t always cook beef when I want some brown gravy. So I set out to figure out a way to make it without beef drippings. Hence the beef broth.
This version of brown gravy comes out thick and creamy. It has that darker beef flavor, but it isn’t too powerful.
Step by Step
In a large saucepan, bring the beef broth to a boil over medium-high heat.
Once the beef broth is boiling, whisk in the garlic powder, onion powder, and Worcestershire sauce.
In a small mixing bowl, whisk the cornstarch and water together, then pour that into the gravy and stir until it’s dissolved.
Lower the heat to medium-low and stir occasionally. Cook until it’s thickened, about 3-5 minutes. Serve the gravy warm.
- 1 cup beef broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tbsp Worcestershire sauce
- 1/8 cup water
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp pepper
- In a large saucepan, bring the beef broth to a boil over medium-high heat
- Once the beef broth is boiling, whisk in the garlic powder, onion powder, and Worcestershire sauce
- In a small mixing bowl, whisk the cornstarch and water together, then pour that into the gravy and stir until it’s dissolved
- Lower the heat to medium-low and stir occasionally
- Cook until it's thickened, about 3-5 minutes
- Serve the gravy warm
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