Brown Gravy Recipe Brown Gravy Recipe With Beef Broth

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

Brown gravy is a succulent sauce made from beef stock and thickened with roux, a flour and butter mixture. It'south 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 bully on anything.

Information technology's smashing 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

• Beefiness stock or beef broth - Utilize a skilful quality beef stock or beefiness goop. Check the ingredients and avoid ones with any artificial ingredients or flavorings.
• Flour - Use all purpose flour.
• Butter - You tin can use salted or unsalted butter.
• Seasonings: Garlic powder, onion powder, bay leafage.

How to Brand 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 together the rest of the beef stock, onion pulverization, garlic pulverisation, and bay leaf.
3. Eddy until thick and smoothen, about 3 minutes. Gustatory modality and flavor with salt and pepper. Savor!

Ways to Serve Brown Gravy

Serve this gravy with any of the following for a succulent 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 every bit roasted vegetables. It can also be fabricated from beefiness stock and thickened with a roux made of flour and butter.

How do I reheat brown gravy?

Brown gravy will thicken equally 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 preclude lumps, add together a pocket-size amount of stock in slowly and stir vigorously with a whisk. One time smooth and lump free, add the remaining stock while continuously stirring.

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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

• Flossy Sour Cream Mashed Potatoes with Chives

• Italian Meatballs - Tender and Juicy

Piece of cake Dark-brown Gravy (no drippings)

This easy brownish gravy is fabricated with beef stock and thickened with roux fabricated of flour and butter! No drippings required and set up in nether 10 minutes!

Pin Print

Prep Time 3 mins

Melt Fourth dimension five 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
• ▢ common salt & pepper to taste
• ▢ bay foliage - (optional)

Cook Style Prevent your screen from going dark

• Brand roux: Add butter and flour to a big 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 one-half the beef broth while stirring vigorously with a whisk. This will assist prevent lumps. Once polish and lump costless, add together the remainder of the beefiness broth, onion powder, garlic powder, and bay leaf (if using).

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

• Thicken: Let the gravy boil until thick and smooth, nigh three minutes. Taste and season with salt and pepper. Savour!

  common salt & pepper to taste

Makes almost 3 cups of gravy.

1. Flour - Use all purpose flour. For thinner gravy, reduce the amount of flour past about a tablespoon.
2. Storage & leftovers - Store in an closed container and keep in the fridge for upward to 3 days. The gravy volition thicken every bit it cools. To reheat, use the stovetop or microwave while stirring occasionally for a smoothen consistency.

Calories: 124 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 6 grand | Polyunsaturated Fat: 1 g | Monounsaturated Fatty: 2 thousand | Trans Fatty: 1 g | Cholesterol: 23 mg | Sodium: 745 mg | Potassium: 117 mg | Cobweb: 1 g | Saccharide: i g | Vitamin A: 262 IU | Vitamin C: 1 mg | Calcium: sixteen mg | Iron: 1 mg

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*Nutritional data is an gauge, calculated using online tools.

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