Rich, velvety, and packed with beefy goodness, classic brown beef gravy is the ultimate companion to mashed potatoes, roasted meats, and buttery biscuits. This recipe uses simple ingredients to create a deeply flavorful sauce that will elevate any meal. Whether it’s part of a holiday feast or a comforting weeknight dinner, this gravy is a must-have on your table.
Classic Brown Beef Gravy
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef stock low-sodium for better control of seasoning
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp fresh thyme leaves optional
- Salt and black pepper to taste
Make the Roux
In a medium saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour. Whisk constantly for 1–2 minutes, allowing the flour to cook but not brown too much. This step ensures the gravy won’t taste raw.
Add the Beef Stock
Gradually pour in the beef stock while whisking continuously to avoid lumps. Start with a small amount to form a smooth paste, then add the rest.
Season the Gravy
Stir in Worcestershire sauce, onion powder, garlic powder, and thyme (if using). Bring the mixture to a simmer and cook for 5–7 minutes, stirring frequently, until the gravy thickens to your desired consistency.
Taste and Adjust
Season with salt and black pepper to taste. Adjust other seasonings if needed.
Serve Warm
Use immediately over your favorite dishes, or keep warm on low heat until ready to serve.
Pairings
Classic brown beef gravy pairs beautifully with:
- Mashed potatoes
- Roast beef or pot roast
- Meatloaf
- French fries (for poutine!)
- Yorkshire pudding
FAQs
1. Can I use pan drippings instead of beef stock?
Yes! Pan drippings add even more depth and flavor. Replace or combine them with the beef stock, skimming off excess fat if necessary.
2. What’s the key to lump-free gravy?
Whisk constantly when adding the liquid to the roux and ensure the stock is warm or at room temperature for smoother blending.
3. Can I make this ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently, stirring, and add a splash of water or stock if it thickens too much.
4. How do I thicken gravy if it’s too thin?
Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Stir it into the simmering gravy a little at a time until it thickens.
Pro Tip
For a luxurious finish, whisk in 1 tablespoon of heavy cream or a small knob of butter just before serving. This adds richness and sheen to your gravy!
