Brand this EASY Beef Gravy recipe in but 10 minutes with NO drippings needed! Learn 3 clandestine ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.

Serve this gravy with mashed potatoes, salisbury steak, bootleg rolls, buttermilk biscuits, country fried craven, cube steak, and more!

A spoon drizzling brown gravy over warm mashed potatoes.

Chocolate-brown Gravy Recipe

Believe me when I say, I don't child around when information technology comes to gravy. Subsequently all, I plan on pairing this recipe with everything. Poutine, Fried Chicken, Mashed Spud Casserole, Roast Chicken, Pot Roast, Steak, the works. So when I decided to post this recipe, I knew that it had to be perfect.

And allow me tell you, information technology is perfect. NO DRIPPINGS necessary! (But of course it'south an pick.)

Let's talk about what makes this thebest brown gravy recipe.

Using a Roux vs. a Slurry for Gravy

In that location are 2 bones methods to brand a nice thick gravy. Permit's take a look at each method, and why I chose to use a slurry for this recipe.

What is a Roux:

A Roux is a combination of fat (drippings), whisked with flour. Butter can also be used in leau of drippings.

What is a Slurry:

A Slurry is a combination of corn starch or flour + cold h2o. It'south added to a warm liquid to thicken it. The reason cold water is used is to forestall lumps from forming when added to the warm base.

Why I chose a Slurry for This Recipe:

When I make gravy, I love incorporating a chef technique called "monter au beurre", which is to add a swirl ofcold butterat the end to create a polish, velvety terminate. Therefore, I chose to avoid starting with butter/flour base and decided to thicken the gravy with a slurry, as I didn't want the butter to overpower the flavor of the gravy.

( Bonus: Corn Starch is gluten free if yous are serving this anyone who may have an allergy or sensitivity to it.)

How to Make it

Add the chicken broth, beef broth, beefiness bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

Showing how to make gravy by adding seasonings to beef and chicken broth.

Bring to a boil and whisk in cornstarch + common cold water mixture. Decrease estrus. Proceed to whisk to ensure the cornstarch blends in smoothly.

Bringing brown gravy to a boil and decreasing heat and adding corn starch and water.

Let information technology simmer until it's of desired thickness. Remove from heat and swirl in common cold unsalted butter for a smooth, velvety finish. This is a technique that chefs utilize called "Monter Au Beurre". Swirling cold butter into brown gravy before serving.

How to Brand Chocolate-brown Gravy More Flavorful

Non only practice these undercover weapons add a nice depth of flavor to chocolate-brown gravy, but they also aid achieve a rich nighttime brown color.

  • Worcestershire Sauce:This is my top choice. You can't gustatory modality it at all but information technology enhances the other flavors of the gravy and a rich chemical element to it.
  • Soy Sauce:Soy Sauce is plentiful with 'umami',which is basically a savory characteristic that makes gravy and so irresistible. Like the higher up choice, y'all can't sense of taste it when added in the right quantity. I recommend using low sodium.
  • Kitchen Bouquet Browning and Seasoning Sauce: I like to add a few drops of this in combination with either of the 2 options noted above to add only a hint of a darker brown colour. Y'all can find information technology in the aisle where they sell gravy packets. (Which nosotros no longer need to purchase always once again. 😉)

3 bottles to make brown gravy more flavorful.

Other Optional Ingredients

  • Sauteed Onions, Shallots, and/or Mushrooms.Saute at the kickoff, then add broth, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add at the cease of cooking.
  • A splash of Dry Reddish Wine. Add together with the goop.
  • A compression ofDijon Mustard.
  • Footing Pepper.

How to Make it With Drippings

If you make anything that results in having meat drippings at the end, whether information technology'south pork, chicken, or beef, exist sure to save them for this gravy. Y'all can ever freeze them until you're ready to utilize them.

If you have drippings, simply add them in forth with the beefiness and chicken goop, which volition give y'all fifty-fifty more than gravy. Yous can also measure out your dripping and tiptop it off with enough broth to make 2 cups total. Beefiness bouillon may non exist needed if drippings are beingness used—taste kickoff and add if necessary.

Storage

  • Air-condition for up to 5 days or freeze for upward to 5 months.

A pot of brown gravy with a spoon scooping it out with rosemary and mashed potatoes in the background.

What to Serve with Brown Gravy

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A pile of mashed potatoes on a plate with a spoon drizzling brown gravy on top.

This like shooting fish in a barrel Dark-brown Gravy Recipe can be made in x minutes with NO drippings needed! Learn iii secret ingredients to add together the best depth of flavor, plus a chef-inspired finishing technique for a smooth, silky end!

  • 1 cup chicken broth
  • 1 loving cup beef broth
  • 1 cube beef bouillon, or one tsp better than burgoo
  • 1 teaspoon onion pulverisation
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce
  • 2-iii drops Kitchen Bouquet browning and seasoning sauce, optional
  • ane/4 loving cup cold h2o
  • iii tablespoons cornstarch
  • ane Tablespoon cold unsalted butter

  • Add the chicken goop, beefiness broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

  • If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.

  • Combine the cold h2o and corn starch in a small-scale Tupperware with a lid. Milk shake to combine.

  • Bring gravy to a boil. Whisk in cornstarch mixture. Decrease to medium depression. Go on to whisk to ensure that it blends in smoothly.

  • Let it gently simmer until its of desired thickness. The longer it simmers, the more concentrated the flavor volition become.

  • Remove from rut. Swirl in one tablespoon Common cold butter simply before serving. This adds a silky, velvety finish.

This recipe yields i + 1/iv cups.

1 teaspoon of depression sodium soy sauce can be substituted for Worcestershire sauce.

Depression Sodium Craven or Beef Broth may also exist used, you tin always season with more table salt if desired.

 If you have drippings, only add them in along with the beefiness and chicken broth, which will give y'all even more than gravy. You tin also measure out your dripping and top it off with enough broth to make ii cups total. Beefiness bouillon may not be needed if drippings are being used—taste beginning and add if necessary.

Optional Ingredient Additions

  • Sautéed onions, Shallots, and/or mushrooms.Sauté at the beginning, then add together broth, etc.
  • Fresh Rosemary, Sage, and/or Thyme.Add together at the stop of cooking.
  • A splash of Dry Ruddy Wine. Add together with the goop.
  • A compression ofDijon Mustard.
  • Ground Pepper.

Calories: 69 kcal , Carbohydrates: 9 one thousand , Protein: ane thou , Fat: iii chiliad , Saturated Fatty: 2 chiliad , Cholesterol: 8 mg , Sodium: 702 mg , Potassium: 97 mg , Cobweb: ane 1000 , Sugar: i g , Vitamin A: 87 IU , Vitamin C: 4 mg , Calcium: 7 mg , Fe: 1 mg

Grade: Sauce, Side Dish

Cuisine: American