Easy Beef Gravy Recipe (From Broth or Drippings)

Learn how to make beef gravy with beef drippings or beef broth! With only 10 minutes of hands-on work, it’s surprisingly simple and yields rich and beefy brown gravy every time. Perfect for french fries, meat, potatoes, and more!

If you love making homemade gravy as much as I do, you’ll want to try my Chicken Gravy and Onion Gravy recipes, too!

The best way to finish a plate of meat and potatoes is with a generous pour of this easy beef gravy on top. It’s rich, beefy, and perfectly seasoned!

Beef gravy in saucepan with ladle.

Why you’ll love it

This beef gravy recipe is one you should have in your repertoire at all times. Not only is it a fantastic condiment that takes weeknight dinners over the top, but it’s a must-have on any holiday menu. 

It’s a breeze to make from scratch using beef broth OR beef drippings and a handful of pantry-staple ingredients. I like to make it with store-bought beef broth when I need gravy in a pinch but when I have a little more time, a base of homemade beef bone broth or the drippings from a rib roast is where it’s at. Talk about restaurant-quality flavors!

Once it’s ready, pour the well-seasoned brown gravy over these Smoked Beef Short Ribs, Mashed Potatoes, Classic Steak Diane, roasted turkey, and so much more. The ways to use it are endless!

Ingredients for beef gravy labeled on counter.


  • Beef broth – The most convenient way to make homemade beef gravy is with store-bought beef broth. When you’re ready to revamp the flavors, try this recipe with homemade beef stock. It’s just as easy to use but will add more depth and an intense beefy flavor. 
  • Garlic and onion powder
  • Beef bouillon base – An optional ingredient but one that will give the gravy a boost of well-seasoned flavor.
  • Water and cornstarch – When mixed together, these two will help thicken the gravy.
  • Salt and pepper 

How to make beef gravy

Add the broth, garlic and onion powder, and beef bouillon to a saucepan. Heat over medium-high heat until it starts to boil.

In a separate bowl, whisk the cold water and cornstarch together to make a slurry. Pour the slurry into the boiling beef broth, then reduce the heat to a simmer.

Continue to stir the gravy until it thickens. Afterward, season it with salt and pepper, then enjoy.

How to make beef gravy with beef drippings

It’s just as easy to make beef gravy with drippings as it is broth. You can save the leftover meat juices or drippings from a pot roast or prime rib roast by straining them into an airtight glass container. Store them in the fridge for up to 1 week or freeze for up to 3 months. 

Tips and tricks

  • If the gravy isn’t thickening to your liking, stir in a small splash of extra cornstarch slurry at a time until it reaches your desired consistency.
  • The best way to avoid lumpy gravy is to continuously whisk it while it’s simmering on the stove.
  • Give the gravy an herbaceous twist with a bouquet of thyme, parsley, sage, oregano, rosemary, and/or bay leaves simmered in the pot.
  • For a smooth, rich, and luxurious mouthfeel, whisk a little melted butter into the gravy when you add the broth.
  • If you’re making the gravy from beef drippings, keep in mind that they’re already seasoned and/or salted. It’s important to always taste the gravy before seasoning it with more salt and pepper.
  • I also recommend straining the drippings through a fine mesh strainer ahead of time. This way, you avoid lumps in your gravy.
Beef gravy in small gravy boat.

Serving suggestions

In my opinion, a plate of short ribs and mashed potatoes just isn’t complete without beef gravy drizzled over top. But that’s just one of the endless ways to use it! This long list of serving suggestions is sure to make your mouth water:

Storing and freezing

Save yourself some time and stress by making the gravy up to 3 days ahead of serving. Keep it in an airtight container in the fridge until it’s time to reheat and serve.

The cooled leftovers can be stored in an airtight container in the fridge for 3 to 4 days or in the freezer for 2 to 3 months. Let it thaw in the fridge overnight before reheating.

The gravy will thicken as it cools, so give it a good stir as you reheat it in a saucepan on the stove. You can also microwave it in 30-second increments, being sure to stir it each time.

Bowl of mashed potatoes topped with beef gravy.

More sauces to serve with beef

More beef recipes

​​​​Did you make this beef gravy recipe?

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Ladle pouring beef gravy onto bowl of mashed potatoes.

Beef Gravy

Learn how to make beef gravy with beef drippings or beef broth! With only 10 minutes of hands-on work, it’s surprisingly simple and yields rich and beefy brown gravy every time. Perfect for french fries, meat, potatoes, and more!
4.50 from 2 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people


  • 3 cups beef broth (you can also use beef dripping from a roast)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon beef bouillon base (optional)
  • ¼ cup cold water
  • 3 Tablespoons cornstarch
  • Salt and pepper (to taste)


  • Add broth, garlic powder, onion powder, and beef base (if using) to a medium saucepan and bring to a boil over medium-high heat.
  • In a small bowl whisk together cold water and cornstarch until dissolved. Pour this mixture into the boiling beef broth and reduce heat to a simmer. Stir until thickened.
  • Season with salt and plenty of black pepper. Enjoy.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Small Bowl


Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 447mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin C: 0.05mg | Calcium: 8mg | Iron: 0.3mg

3 thoughts on “Easy Beef Gravy Recipe (From Broth or Drippings)”

  1. 4 stars
    Would this also be a good gravy to go with brisket? I’m planning on a sous vide brisket for Christmas. I know there will be a lot of liquid after it’s done. Could I use that to make the gravy as you describe here?


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