This easy brown gravy without drippings is rich, savory, and made with just five simple ingredients. Ready in about 10 minutes, it’s perfect served over meatloaf, cube steak, and mashed potatoes.
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- Easy Homemade Brown Gravy in Just 10 Minutes
- Why You’ll Love This Brown Gravy Without Drippings
- Ingredients
- Ingredients for Brown Gravy Without Drippings
- How This Brown Gravy Comes Together
- How Do You Make Brown Gravy From Scratch?
- What Can I Use Instead of Meat Drippings for Gravy?
- Storage and Reheating
- FAQs
- More Homemade Gravy Recipes
- Brown Gravy Without Drippings
Easy Homemade Brown Gravy in Just 10 Minutes
In our house, brown gravy is always served over mashed potatoes with meatloaf or cube steak. This version has a rich, savory flavor and doesn’t require any meat drippings, so it’s easy to make whenever the craving strikes.
Best of all, you don’t need a packet of gravy mix to make delicious homemade brown gravy. By starting with a simple oil and flour roux and adding beef broth and a little Better Than Bouillon, you get a rich, beefy gravy with a silky texture.
It comes together quickly on the stovetop and is the perfect finishing touch for comforting family dinners.
Why You’ll Love This Brown Gravy Without Drippings
- No drippings needed
- Rich, beefy flavor
- Quick and easy to make
- Homemade instead of packet gravy
Ingredients
Ingredients for Brown Gravy Without Drippings
- Fat: I use canola oil, but vegetable oil, butter, or a combination of butter and a neutral oil will also work.
- Broth: Store-bought beef broth makes this gravy quick and easy, but homemade beef broth works too.
- Flour: Regular all-purpose flour works best for thickening the gravy.
- Beef Base: I prefer Better Than Bouillon for a richer, beefier flavor. If you don’t have it, you can omit it or substitute another beef bouillon product.
- Seasonings: We like this gravy seasoned simply with salt and black pepper, but garlic powder or onion powder can be added if you like.
How This Brown Gravy Comes Together
Make a roux by whisking together the oil and flour until smooth and bubbly.
Slowly whisk in the beef broth and Better Than Bouillon, then cook until the gravy is thickened and silky.
How Do You Make Brown Gravy From Scratch?
Brown gravy from scratch is made by whisking flour into oil or butter to create a roux, then slowly adding beef broth until smooth and thickened. Seasonings like salt, pepper, and beef base add rich, savory flavor.
What Can I Use Instead of Meat Drippings for Gravy?
Instead of meat drippings, you can use oil or butter along with beef broth to make brown gravy. I like to add a little Better Than Bouillon beef base for a richer flavor.
Storage and Reheating
- Refrigerator: Store leftover gravy in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave, whisking occasionally. Add a splash of beef broth if needed to thin it.
FAQs
Brown gravy gets its color from the lightly cooked roux along with the beef broth and beef base, which also give it its rich, savory flavor.
Brown gravy can become lumpy if the flour isn’t fully whisked into the oil before the broth is added or if the broth is added too quickly. To keep the gravy smooth, whisk constantly as you slowly pour in the broth.
Yes. You can make brown gravy up to 3 days in advance and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.
Yes. Brown gravy can be frozen for up to 3 months. Let it cool completely, then store it in a freezer-safe container and thaw in the refrigerator before reheating.
More Homemade Gravy Recipes
Looking for more easy homemade gravies? Try my creamy Country White Gravy or Chicken Gravy Without Drippings. Both are made with simple ingredients and are perfect for comforting family meals.
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Brown Gravy Without Drippings
Ingredients
- ¼ cup canola or vegetable oil
- ¼ cup flour
- 1 can beef broth 14.5 ounces
- 1 teaspoon Better Than Bouillon beef base
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat oil in a small saucepan over medium heat.
- Add the flour, salt, and pepper to the hot oil. Whisk constantly for 1 to 2 minutes to cook the flour and form a smooth, bubbly roux.
- Slowly add beef broth, when combined add beef base; continue to cook over medium to medium high heat, whisking constantly until the mixture thickens to the desired consistency, about 5 minutes.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.