This velvety beef gravy comes together fast, built on a base of melted butter and rich beef broth simmered with onion powder, garlic powder, and black pepper until it turns deeply savory and steaming. A quick cornstarch slurry, whisked in while the broth bubbles, thickens everything into that classic glossy, spoon-coating texture without a trace of lumps. A pinch of fresh thyme at the end adds an earthy, aromatic lift before you season it to taste with salt. It's the kind of gravy that pulls a whole plate together — mashed potatoes, roasted meat, biscuits, all of it — and it's ready in minutes, no drippings from a big roast required. Because the flavor here leans on broth, aromatics, and herbs rather than any soy-based condiments, this one works well for a soy free table. Keep it warm on low until you're ready to pour.
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Melt the butter (or drippings) in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
Pour in the beef broth, Worcestershire sauce, onion powder, garlic powder, and black pepper. Bring to a gentle simmer over medium heat, stirring occasionally, until the liquid is steaming and small bubbles break at the surface, about 4–5 minutes.
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