Easy Homemade Brown Gravy (no drippings)
from https://www.sprinklesandsprouts.com/

Brown gravy is the classic gravy that you would serve with a roast dinner. It is traditionally made with roasted meat drippings and thickened with flour. Instead of drippings we use butter to add the richness. Then by adding beef stock or beef broth, you can get a deep beefy flavor without any beef drippings or juice. I like to add a splash of heavy cream at the end. It adds a wonderful roundness to the gravy.

The key to thickening gravy is a mixture called a roux. A roux is just a mixture of fat and flour. This is cooked over low heat to give it a deeper flavor. This thick paste is the basis of your gravy. Once the roux has been cooked you slowly add in beef stock/broth.

2 tbsp unsalted butter
2 tbsp AP flour
1 1/2 cup beef broth/stock
1/2 tsp Worcestershire sauce
1/2 tsp beef bouillon – Better Than Bouillon brand
pinch pepper (Black or white)
2 tbsp heavy cream
salt to taste

Melt the butter in a small saucepan over low heat.

Stir in the flour and cook for 2-3 minutes until well combined and golden brown.

Whisk in 1/4 cup of the beef broth, the mixture will become a very thick paste. Gradually whisk in 1/4 more broth. Once the mixture has thinned slightly you can gradually whisk in the remaining broth.

Add the Worcestershire sauce, the beef base, and the pepper.

Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.

Add the heavy cream, taste and season with salt if needed.