Basic Brown Gravy

Lynn Socko


This is a starter gravy that mushrooms and onions can easily be added to.
Reduce everything in half to make a smaller batch of gravy.


★★★★★ 2 votes

Makes 4 c.
15 Min
Stove Top


  • 4 c
    homemade beef stock
  • 1/2 tsp
    each of black pepper and salt
  • 1 Tbsp
    puree veggies, opt

  • 1 c
    cold water
  • 1/4 c

  • 1/2 c
  • 1/2 c

How to Make Basic Brown Gravy


  1. This is a recipe for some delicious homemade beef stock. Beef Stock and shredded beef
    TIP FOR A DARKER GRAVY: While gravy is thickening, add a few drops of KITCHEN BOUQUET, this will give you a richer color without effecting the flavor, use sparingly. If using puree veggies, add to stock while heating.
  2. 2 FOR CORNSTARCH THICKENER: Heat stock. Mix together 1 cup of COLD water or milk and 1/4 c. of cornstach, mix very well to remove all lumps. Add to hot stock and simmer on low for 5-10 min. If gravy is not thick enough repeat step. Add salt to taste.
  3. 3 FOR BUTTER AND FLOUR THICKENER: Melt butter in skillet or med. saucepan. Add flour, mix well and cook over very low heat for a few minutes to cook out the flour taste. Pour warm beef stock into pan and stir well with whisk. Simmer till gravy is thickened. Add salt to taste.

Printable Recipe Card

About Basic Brown Gravy

Course/Dish: Gravies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy Healthy

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