Homemade brown gravy in an oval white dish next to a white bowl of mashed potatoes with a white and green towel behind all on a wooden surface (with logo overlay)

Homemade Brown Gravy

Use beef broth as a base for homemade brown gravy when you don’t have drippings. Ready in 15 minutes, you can quickly enhance any meal with creamy gravy.

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. This means I also know exactly what ingredients are in the recipe, which is very important for me.

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.

Beef broth simmering in a medium saucepan with other ingredients in stainless steel bowls all on a wooden surface

Once the beef broth is boiling, whisk in the garlic powder, onion powder, and Worcestershire sauce.

Gravy mixture simmering in a medium saucepan with a nylon whisk next to a small bowl of cornstarch mixed with water on a wooden surface

In a small mixing bowl, whisk the cornstarch and water together, then pour that into the gravy and stir until it’s dissolved.

Homemade brown gravy simmering in a medium saucepan with a nylon whisk on a wooden surface

Lower the heat to medium-low and stir occasionally. Cook until it’s thickened, about 3-5 minutes. Serve the gravy warm.

Homemade brown gravy in an oval white dish next to a white bowl of mashed potatoes with a white and green towel behind all on a wooden surface (vertical)

Recipe

Originally Published On: October 24, 2019

Homemade brown gravy in an oval white dish next to a white bowl of mashed potatoes with a white and green towel behind all on a wooden surface

Brown Gravy

Use beef broth as a base for homemade brown gravy when you don't have drippings. Ready in 15 minutes, you can quickly enhance any meal with creamy gravy.
Prep Time 0 minutes
Cook Time 15 minutes
Total Time 15 minutes
Course: Homemade Staple
Cuisine: American
Keyword: beef, gravy
Servings: 1 cup
5 from 3 votes

Ingredients

  • 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

Instructions

  • 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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Nutrition Facts
Brown Gravy
Amount Per Serving (0.25 cups)
Calories 22 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 536mg22%
Potassium 59mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.

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14 thoughts on “Homemade Brown Gravy”

  1. I’m such a fan of anything that can be made in one pot. My husband is such a meat and potatoes guy, a good brown gravy recipe is a necessity!

    1. Thanks, Kathy! I’m glad you enjoyed the recipe. It’s so hard sometimes to judge how much to make with these types of dishes. I tend to double things, too, as I like a lot of gravy/sauce 🙂

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