Gravy From Beef Broth and Flour

This easy brown gravy is made with beef stock and thickened with roux made of flour and butter! No drippings required and ready in under 10 minutes! The perfect gravy to serve during the holidays for Thanksgiving and Christmas!

Brown gravy is a delicious sauce made from beef stock and thickened with roux, a flour and butter mixture. It's easier than you think to make gravy from scratch and tastes so much better than the packaged gravy powder!

This easy homemade brown gravy requires no drippings but instead is flavored with garlic powder, onion powder, and bay leaf for a savory sauce that's great on anything.

It's great to make for the holidays and to have on the table for Thanksgiving and Christmas. It goes great on turkey, mashed potatoes, and roasted vegetables.

Ingredients

• Beef stock or beef broth - Use a good quality beef stock or beef broth. Check the ingredients and avoid ones with any artificial ingredients or flavorings.
• Flour - Use all purpose flour.
• Butter - You can use salted or unsalted butter.
• Seasonings: Garlic powder, onion powder, bay leaf.

How to Make Brown Gravy

1. Melt the butter in a large pan and add the flour. Stir continuously for about 2 minutes until a thick paste forms, called a roux.
2. Add a bit of beef stock at a time and stir vigorously with the roux until it's smooth and lump free. Add the rest of the beef stock, onion powder, garlic powder, and bay leaf.
3. Boil until thick and smooth, about 3 minutes. Taste and season with salt and pepper. Enjoy!

Ways to Serve Brown Gravy

Serve this gravy with any of the following for a delicious meal!

• Pork chops
• Meatballs
• Meatloaf
• Poutine
• Loco Moco
• Mashed Potatoes
  • Garlic Mashed Potatoes, Instant Pot Mashed Potatoes, Sour Cream Mashed Potatoes

What is brown gravy?

Brown gravy is a sauce traditionally made from drippings from roasted meat. It's served alongside meat as well as roasted vegetables. It can also be made from beef stock and thickened with a roux made of flour and butter.

How do I reheat brown gravy?

Brown gravy will thicken as it sets and cools. You can reheat it on the stovetop or the microwave while stirring occasionally.

How do I prevent lumps in my gravy?

To prevent lumps, add a small amount of stock in slowly and stir vigorously with a whisk. Once smooth and lump free, add the remaining stock while continuously stirring.

I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!

Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!

Thanks so much for stopping by! 🧡 -Jamie

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More recipes:

• Easy Instant Pot Mashed Potatoes

• Loco Moco - Hawaiian Burger with Brown Gravy

• Creamy Sour Cream Mashed Potatoes with Chives

• Italian Meatballs - Tender and Juicy

Easy Brown Gravy (no drippings)

This easy brown gravy is made with beef stock and thickened with roux made of flour and butter! No drippings required and ready in under 10 minutes!

Pin Print

Prep Time 3 mins

Cook Time 5 mins

Total Time 8 mins

Course Sauces

Cuisine American

• ▢ 3 cup beef broth - or beef stock
• ▢ 6 Tablespoons flour - see Note 1
• ▢ 3 Tablespoons butter
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ salt & pepper to taste
• ▢ bay leaf - (optional)

Cook Mode Prevent your screen from going dark

• Make roux: Add butter and flour to a large pot and stir continuously until a roux is formed, about 2 minutes.

  3 Tablespoons butter, 6 Tablespoons flour

• Add beef broth and spices: Slowly pour in half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. Once smooth and lump free, add the rest of the beef broth, onion powder, garlic powder, and bay leaf (if using).

  3 cup beef broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, bay leaf

• Thicken: Let the gravy boil until thick and smooth, about 3 minutes. Taste and season with salt and pepper. Enjoy!

  salt & pepper to taste

Makes about 3 cups of gravy.

1. Flour - Use all purpose flour. For thinner gravy, reduce the amount of flour by about a tablespoon.
2. Storage & leftovers - Store in an airtight container and keep in the fridge for up to 3 days. The gravy will thicken as it cools. To reheat, use the stovetop or microwave while stirring occasionally for a smooth consistency.

Calories: 124 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 23 mg | Sodium: 745 mg | Potassium: 117 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 262 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 1 mg

Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

*Nutritional information is an estimate, calculated using online tools.

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