This homemade beef gravy is a decadent addition to mashed potatoes, steak, meatloaf, and dozens of other beef dishes when combined with strong garlic and hearty beef broth.
Making brown gravy with beef broth is a foolproof way to give dozens of delicious dishes a creamy, seasoned flavor. Everything from roast beef to rosemary mashed potatoes to beef tenderloin goes well with my simple beef gravy, and it only takes a few minutes to prepare. Put an end to the stressful holiday dinner preparation and begin making gravy with my simple recipe.
Before we begin, please be aware that there are several terms used to describe beef gravy, including brown gravy, dark gravy, and beef stock gravy. All of these terms essentially refer to the same thing, which is gravy made from beef stock, broth, or pan drippings after cooking beef.
You only need a few straightforward ingredients to make this homemade brown gravy recipe, most of which you probably already have in your pantry. Although my homemade Chicken Stock recipe can be used in a pinch, I prefer to make this dish with low-sodium beef broth (affiliate link). However, you can use it instead and avoid going to the store entirely.
If you prefer making gravy from beef stock, you can also substitute beef stock for beef broth. Although beef stock has a thicker, milder flavor than beef broth, you can use both in this recipe.
There are several options for seasoning beef gravy. Here are some of my favorites:
Why make beef gravy without drippings?
The meat juices and fat that collect at the bottom of the pan while cooking a beef roast are known as beef drippings.
Simply put, foods like poutine and hamburger steaks don’t produce any drippings. This is the main justification for creating a simple gravy recipe without drippings.
The best reason is if you want to make gravy ahead of time and you don’t want to have to separate the fat/grease from the meat juices.
Ingredients – tailored to your taste
Please be aware that we are not associated with any brands.
- Although broth, bone broth, and stock are all different, they can all be used to make beef gravy.
- I use a 10 ounce can of Campbell’s undiluted beef broth. It’s easily available where I live. It has a deep, rich flavor, and I appreciate that I can change the intensity by using less water than is called for. This achieves a richer taste. I find many ready-to-use broths too watery or thin tasting. Campbell%E2%80%99s beef broth also has a version with 30% less salt which is fine too Again, just add a little less water.
- Try Better Than Bouillon’s roasted beef base if you can’t find a good liquid broth. It resembles a paste and contains significantly less salt than cubes and powders.
- Use mushroom or vegetarian broth along with a few of the flavorings to make vegetarian gravy.
- For a chicken or turkey gravy, switch to chicken broth.
- Add fresh herbs like thyme. Dried thyme is fine too.
- A great way to add flavor is with green onions or shallots. Before adding the flour, finely chop them and add a tablespoon or two to the heated oil or butter.
- Add a dash of Kitchen Bouquet browning and seasoning sauce, a dash of beef bouillon, or a pinch of onion or garlic powder.
- Try a small amount (e. g. 1/2 teaspoon) or Worcestershire sauce or soy sauce.
- Add a small splash of red wine or sherry. Not too much or it will overwhelm the taste.
- For a velvety rich finish, some cooks whisk in a small dab of cold butter. At the very end of making the beef gravy, do this.
- Instead of making a roux with flour and fat, use the cornstarch slurry technique to make gluten-free gravy. Instructions are in the recipe notes.
How to make beef gravy without drippings
FAQ- fixing gravy problems
Make a smooth paste with the flour and oil (called a “roux”) before adding the broth to avoid lumpy gravy. Before adding the remaining broth, whisk a small amount of it into the roux until it is smooth. Use an immersion blender to smooth out lumps in your gravy (or whisk it quickly) if it is lumpy. Alternatively, strain the gravy through a fine mesh sieve. Thicken the gravy with a slurry of cornstarch (or flour) and water if it becomes too thin.
Use 2 tablespoons of flour for every 1 cup of broth when making gravy as a general rule of thumb. If you want a thick gravy, add a little more flour. If necessary, you can easily thin it out with a little more broth or water. If your gravy is not thick enough, make a smooth slurry in a small cup with 1 tablespoon cornstarch (or flour) and 1 tablespoon water. Slowly whisk this mixture into the simmering gravy until you reach the desired thickness.
Add more broth or water. This might be required if the gravy is left out or kept in the refrigerator.
Start by adding salt which is always a flavor enhancer. Additionally, experiment with adding additional seasonings like thyme, garlic, onion, and black pepper as well as Worcestershire sauce, soy sauce, and a little wine or sherry.
What is beef gravy good with?
Here are several applications for your homemade beef gravy.
Need a chicken or turkey gravy recipe instead?
Swap the beef broth for chicken broth or chicken stock. Here’s our chicken gravy recipe without drippings. Or use our Better Than Bouillon gravy (5 minutes), which has the right base to make any type of gravy (beef, chicken, onion, vegetarian, etc.).
- You can prepare beef gravy without drippings a few hours or days in advance. If refrigerating, store it in an airtight container.
- The cooled gravy can be frozen for up to four months by placing it in an airtight container or sealed zipper bag. Defrost before using.
- Rewarm gravy on the stove or in the microwave. If too thick, add a bit of water or broth.
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- 2 tablespoons of oil Note 1 (or 50/50 butter)
- ▢ 2 1/2 tablespoon all purpose flour
- ▢ 1/2 teaspoon dried thyme (or 1 tbsp fresh)
- 1 1/2 cups (354 ml) beef broth, with the following instructions: Note 2: If using Campbell’s full-strength broth in a can (recommended), use 1 cup broth and 1/2 cup water.
- ▢ salt and pepper to taste
- Put 2 tablespoons of oil (or butter, half butter/half oil, or fat drippings) in a small saucepan to make a roux (a mixture of flour and oil). Heat to medium heat. 2 1/2 tablespoons of flour should be stirred in and cooked for 2 minutes, stirring constantly, until the roux begins to turn a very light brown. This will get rid of the raw flour taste. Dont let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.
- FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth and thyme. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings (salt, pepper, more thyme). Note 4 for added flavorings. Gravy will thicken on standing or in fridge. To loosen, add a splash of water or broth.
- Feel free to substitute meat or pan drippings (the juice and fat left in the pan after roasting) for the oil or butter if you have them on hand. They will add great flavor. It’s best to pour the mixture into a fat separator and use only the grease if there is a lot of meat juice mixed with the fat. Otherwise you may get lumps.
- Options for broth: Before using, taste the broth to determine how flavorful and salty it is. If not very flavorful, see ‘adding flavor’ below. Use a broth/stock powder, base, or cubes with water as directed on the package if you don’t have liquid broth. For a vegetarian gravy, use vegetable broth or mushroom broth. For chicken or turkey gravy, use chicken broth.
- Instead of making a roux with flour and fat, use a cornstarch slurry to make gluten-free gravy. 2 tablespoons of cornstarch and 2 tablespoons of water should be thoroughly combined. Pour it into simmering broth and stir until thickened.
- Options for enhancing flavor: Start by including more salt, which is a flavor enhancer. Before adding the flour, add 1-2 tablespoons of finely chopped green onions to the heated oil or butter. Add a dash of Kitchen Bouquet browning and seasoning sauce, a pinch of onion or garlic powder, or a small amount (e. g. 1/2 teaspoon) or Worcestershire sauce or soy sauce. Add a splash of wine or sherry. For a velvety rich finish, some cooks whisk in a small dab of cold butter. At the very end of making the beef gravy, do this.
- Prepare in advanceYou can prepare beef gravy without drippings a few hours or days in advance. If refrigerating, store it in an airtight container. The cooled gravy can be frozen for up to four months by placing it in an airtight container or sealed zipper bag. Defrost before using. Rewarm gravy on the stove or in the microwave. If too thick, add a bit of water or broth.