Savory Beef Gravy

This savory homemade beef gravy recipe uses a simple technique for improving beef broth, along with a couple of secret ingredients to create an unforgettable brown gravy. 

A truly excellent beef gravy recipe has layers of flavor that elevate the dishes it’s being served with without overpowering them.

Gravy is one of those dishes that everyone loves but no one respects. Most recipes for beef gravy involve a little liquid, a thickener, and maybe a dash of seasoning. There’s nothing wrong with a good pan gravy made with drippings from a nice roast, but they can be inconsistent and are often too salty. 

We set out to develop a recipe for making beef gravy from broth that creates a memorable gravy with savory beef notes, tastes far superior to other recipes, and is still simple to make.

How to Make Beef Gravy

Learning how to make gravy with beef broth is easy. Gravy is a simple combination of a flavored liquid, thickener, and seasoning. Often referred to as brown gravy, the foundation of making beef gravy from scratch is usually the drippings from a roast, stock, or broth. 

The difference between gravy and au jus is that gravy is a sauce thickened with a roux, whereas au jus is thickened by reducing the liquid. The thickener in gravy is generally a roux made of equal parts flour and fat or a slurry made of cornstarch and water.  

Since the primary driver for flavor in gravy from beef broth is the liquid, we recommend fortifying it using some simple aromatics before adding it to the roux.

The roux is made by whisking the butter and flour over medium heat for 3 to 5 minutes. Once the roux’s color has darkened to between a golden to dark brown, slowly pour in the broth while continuing to whisk. 

Reduce the heat to a low simmer and whisk occasionally until it has reached its desired consistency. This usually takes 7 to 12 minutes.

Ingredients in Brown Gravy

Fortified Beef Broth – To improve the broth’s flavor, start by sauteéing some onion, celery, and garlic in a small bit of olive oil before adding the liquid. Fortify it with aromatics, fresh sage, and Worcestershire sauce by letting everything simmer for 30 minutes. Fortifying the liquid adds complexity while deepening its flavors.

Roux – The roux includes equal parts flour and unsalted butter.

Seasoning – To give this brown gravy recipe complexity, combine fresh sage, smoked paprika, and mustard powder with the flour before adding it to the roux. Adding spices to the mixture before it’s cooked uses the heat from the pan to release its flavors.

Add some creamy horseradish sauce, salt, and pepper as the gravy finishes cooking. Adding salt and pepper at the end allows for tasting the dish and adjusting the seasoning. 

The creamy horseradish sauce is a secret ingredient that is the perfect complement to roast beef, grilled steaks, braised roasts, or almost any other beef dish. Creamy horseradish sauce has tons of horseradish flavor but is smoother with less bite than prepared horseradish, making it easier to add to dishes without overpowering them. 

MSG & Umami Powder – An optional but recommended way to increase the savoriness in the broth is to add ¼ tsp of MSG Seasoning and Umami Powder as it simmers. Unfortunately, there are a lot of misconceptions about MSG and how cooks can use it to develop richer umami flavors. For more information, read Everything You Need to Know About Umami.

What Makes Better Gravy Broth, Stock, or Boullion

A common question is whether beef broth, beef stock, or beef bullion make a better gravy. All three work fine, but after a taste test, we recommend using a low-sodium beef broth. 

The difference between a broth and stock is that a broth is usually a stock that has been reduced somewhat with additional aromatics and seasoning. 

Here are some notes from our taste test.

Fortified Beef Broth – The fortified broth has the most complex taste profile. The sauteed vegetables add depth and improve the flavor. The sage adds savory notes and some freshness.

Beef Broth (Swanson’s) – It has a mellow beef flavor. A bit light in color, as if it could be more concentrated. Overall, it has a nice flavor but little depth.

Beef Stock (Kitchen Basics) – The beef stock has more of a vegetable vibe to it, with undertones of stainless steel. It is less complex than the broth and tastes like something that should be used at the beginning of a recipe.

Boullion – It tastes a bit like an industrial product, very salty, almost like the flavor in cheap beef ramen packets. It has lots of savoriness to it but doesn’t taste beefy. It could easily be mistaken for chicken.

How to Make Beef Gravy Taste Better

A common question cooks ask is, what ingredients can I add to beef gravy to make it taste better? Here are three simple things to improve brown gravy’s flavor.

Start by fortifying the broth. The majority of the flavor in gravy comes from the liquid. Seasoning it with sauteéd aromatics, fresh herbs, and Worcestershire sauce deepens its flavor.

Add any spices or herbs to the flour mixture when making the roux. The heat from the pan helps to release the flavors in the spices and ensures the base of the gravy is packed with flavor.

Using unsalted butter and a low or sodium-free stock or broth provides control over how salty the gravy tastes. This is especially important when the liquid being used is reduced or beef drippings are used, which can easily produce salty gravy.

The best time to add salt is after the gravy has started to thicken and its flavors have come together. Adding a little fresh ground pepper at the same time adds some punch.  

For a more in-depth look at how to customize the flavors in homemade gravy, read A Better Gravy Recipe or try this Turkey Giblet Gravy the next time you’re cooking a turkey.

It’s All Gravy – Tips & Tricks

To make a brown gravy using cornstarch, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add the cornstarch slurry to the fortified liquid along with the other seasonings and simmer until the sauce thickens. A gravy thickened with cornstarch cooked for too long will thin out.  

To make a gravy using pan drippings, substitute the fortified stock with a combination of drippings and enough broth, stock, or water to make two cups of liquid. Make sure to taste the combined liquid before adding salt or other seasonings.

Here are a few additional tips and tricks for a tastier gravy. 

Too Thick – Slowly add a small amount of liquid over low heat, whisking as it is added.

Too Thin – Raise the heat slightly and cook until it thickens. If this doesn’t work, there are two options. Make some additional roux in a separate pan and add it to the liquid, or mix a small bit of cornstarch and water in a small bowl and add it to the gravy. Adding flour directly to the liquid causes clumps and can overpower the other flavors.

Clumpy – Turn the heat to medium and whisk in additional liquid. Continue whisking until the sauce starts to smooth out. A tablespoon or two of butter at the end can also eliminate clumping. 

Under-Seasoned – Start by adding similar flavors being used in the main dish. Adding fresh herbs such as thyme or sage is a simple way to add complexity. Smoked paprika or half-sharp paprika will add depth and bite, as will a tablespoon or two of Dijon or other good mustard.

The fortified stock can be prepared up to a week before the gravy is made and used in soups and stews. This gravy can be made 3 to 4 days ahead of time and will last for a week in the fridge. It can be frozen in an airtight container for 3 to 6 months.

The simplest way to reheat gravy is in the microwave or stovetop. To warm it on the stovetop, place it in a small pan on low heat and stir occasionally until it warms through. In the microwave, warm it for 30 seconds, stirring it between each 30 second interval until it is warmed.

Dishes to Serve with Brown Gravy

Here are a few of our favorite dishes that go with this brown gravy recipe. Serve it with a Mouthwatering Tender Roast Beef studded with garlic cloves or a perfectly medium rare Sous Vide Roast Beef. 

The deep umami flavors in the gravy perfectly complement the rich smokiness of a Smoked Beef Roast.

A few side dishes to pair with this brown gravy are Horseradish Mashed Potatoes and Homemade Stuffing made with mushrooms, onion, and sage.

Beef Gravy

5 from 1 vote

This savory homemade beef gravy recipe uses a simple technique to improve standard beef broth, along with a couple of secret ingredients to create an unforgettable brown gravy.

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Ingredients

Fortified Beef Broth

• ▢ 3 cups beef broth
• ▢ 1/2 cup white onion, roughly chopped
• ▢ 1 clove garlic, chopped
• ▢ 1 stalk celery, chopped
• ▢ 2 sage leaves, minced
• ▢ 1/2 tsp Worcestershire sauce
• ▢ 1/4 tsp MSG Seasoning, optional
• ▢ 1/4 tsp Umami powder, optional

Gravy

• ▢ 1/4 cup flour
• ▢ 1/4 cup butter, unsalted
• ▢ 2 sage leaves, minced, fresh preferred
• ▢ 1 tsp creamy horseradish sauce
• ▢ 1/2 tsp smoked paprika
• ▢ 1/2 tsp mustard powder
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper

US Customary – Metric

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Instructions 

Fortified Broth

• In a good-sized saucepan, saute the onions, celery, and garlic in a little olive oil for 2 to 3 minutes.
  1/2 cup white onion, 1 clove garlic, 1 stalk celery
• Add the beef broth, Worcestershire sauce, sage, MSG, and Umami Powder. Reduce the heat to a low simmer and cook uncovered for 30 minutes.
  3 cups beef broth, 2 sage leaves, 1/2 tsp Worcestershire sauce, 1/4 tsp MSG Seasoning, 1/4 tsp Umami powder
• When the liquid has finished fortifying, strain everything out and set the liquid aside. There should be approximately 2 cups of liquid remaining.

Gravy

• While the broth is simmering, mix the flour with sage, paprika, and mustard powder.
  1/4 cup flour, 1/4 cup butter, 2 sage leaves, 1/2 tsp smoked paprika, 1/2 tsp mustard powder
• In a saucepan, make a roux by whisking the butter and flour mixture together over medium heat. Once the roux’s color is between a golden to dark brown, slowly pour in the liquid while continuing to whisk. This usually takes 3 to 5 minutes.
• Reduce the heat to a low simmer and whisk occasionally until the gravy has reached its desired consistency. This usually takes 7 to 12 minutes. Towards the end of the cooking time, add in the horseradish sauce, salt, and pepper.
  1 tsp creamy horseradish sauce, 1/2 tsp salt, 1/2 tsp pepper
• The gravy will start to thicken as it cools.

Notes

• If fresh sage is unavailable, substitute 1 tsp of dried sage for 2 leaves of fresh sage.
• Adding the smoked paprika to the flour will turn the roux a light reddish brown.
• Adding the MSG and Umami Powder is an optional step. Adding them increases the savoriness and improves the gravy’s flavor. To learn more, read Everything You Need to Know About Umami.

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Nutrition Information Hide

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 532mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg

The nutrition information shown is an estimate based on available ingredients and preparation.

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