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Dairy-free beef gravy over rice, served with an over easy egg and roasted asparagus in a blue bowl

Dairy-Free & Make Ahead Beef Gravy Recipe

This dairy-free beef gravy recipe is dairy free uses olive oil instead of butter and can be made ahead and reheated right before serving.

Course Breakfast, brunch, dinner, lunch
Cuisine American
Keyword beef gravy, dairy-free
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 107 kcal


  • 1 medium sweet onion chopped
  • 4 tablespoons olive oil divided
  • ½ cup all-purpose flour
  • 4 cups beef broth
  • 4 teaspoons beef bouillon


  1. Preheat a frying pan (or 2-4 qt. saucepan) on medium heat.
  2. When the pan is warm, add 2 tablespoons of olive oil and swirl to coat, and saute the chopped onions until slightly browned (5 minutes) with a wooden spoon.
  3. Add the remaining olive oil (2 tablespoons), stir, and sprinkle the flour over the onions.
  4. Stir the flour around to break up the large clumps of flour until it looks lightly toasted.
  5. Add one cup of broth and beef bouillon and stir to break up the lumps of flour until the broth is mixed into the gravy. Gradually add more broth, 1 cup at a time, until all the broth is incorporated.
  6. When the gravy slightly bubbles, lower the temperature to low-medium, stir every few minutes until the gravy thickens to desired consistency (about 10 minutes). When the gravy is ready, remove from heat, and the gravy will thicken some more as it cools down.

Recipe Notes

Calorie count is estimated at 107 calories per 1/2 cup. 

If you are not dairy-free and have a preference for butter, you can use all butter or half butter and half olive oil.