Ever since I learned how to make brown gravy, my dinners have changed for the better. This gravy is so easy to make– just 5 minutes of prep and 5 minutes of cooking– and it adds so much flavor to everything it touches. If I could, I’d put this gravy on everything!
How to Store and Reheat
Store leftover brown gravy in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat, adding water or beef broth to thin to the desired consistency.
Serving Suggestions
This brown gravy is so yummy drizzled over mashed potatoes, buttermilk biscuits, ribeye steak, or beef Wellington. I also love it with chicken fried steak instead of the more traditional white gravy. So yummy!
How to Make Brown Gravy Step by Step
Make a Roux: Melt ¼ cup of unsalted butter in a medium pot set over medium heat. Once melted, whisk in ¼ cup of all-purpose flour. Cook for 1-2 minutes, stirring, until there is no raw flour visible. Thin the Roux: Slowly whisk in 2 cups of low-sodium beef broth. Thicken the Gravy: Stir in 1 teaspoon of Worcestershire sauce, 1 teaspoon of beef bouillon paste, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Increase the heat until the gravy begins to simmer. Reduce the heat to maintain the simmer and cook for 2-3 minutes until thickened, stirring often. Remove from the heat and serve.
