Step 1

Set a large skillet over medium low heat, melt the butter.

Step 2

Add the onions and garlic and caramelize in the butter, stirring occasionally, for about 15 minutes until the onions become golden around the edges.

Step 3

Stir in the 2 cups beef broth, scraping up any browned bits on the bottom of the pan. This is called deglazing and adds flavor to your gravy! Also add in the water, Worcestershire, beef base, onion powder, garlic powder, black pepper and bay leaf. Whisk together.

Step 4

Simmer together for 5 minutes over medium low heat.

Step 5

Either with a slotted spoon or a mesh sieve over a bowl, strain out the solids before moving on (onions, garlic, bay leaf, then discard).You can also opt to leave the onions and garlic in your gravy, just make sure to take out the bay leaf.

Step 6

In a small bowl mix together the corn starch and remaining 1/4 cup of beef broth.

Step 7

Bring the gravy liquid back to a simmer, whisk cornstarch slurry into simmering gravy liquid. It should thicken pretty quickly.

Step 8

Thicken and simmer for 2-3 minutes.

Step 9

Taste for seasoning and serve over mashed potatoes or anything made better with brown gravy!