Homemade Beef Gravy Recipe
This Homemade Beef Gravy Recipe is simmered with vegetables and herbs until it becomes a rich flavorful sauce for serving at your next meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 peeled small diced shallot
- 1 medium diced carrot
- 1 medium diced rib of celery
- 4 garlic cloves
- 4 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 sprig fresh rosemary
- 1 cup optional beef trimmings and scraps
- ½ cup dry red wine
- 6 cups beef stock
- ½ beurre manié recipe
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the butter to a large roasting pan or pot over medium heat until it’s melted.
- Next add in the celery, carrots, shallots, garlic cloves, herbs, and any additional meat trimmings or scraps.
- Sauté for 4 to 5 minutes or until everything starts too lightly brown.
- Deglaze with the red wine while scraping the bottom of the pan to release and fond.
- Once the wine is au sec, or almost gone, add the beef stock and turn the heat up to high heat.
- Cook for 10 to 15 minutes or until the liquid has reduced by about 25%. It’s totally okay to eyeball it here. Doing this process will ensure the gravy is richer in flavor and color.
- In the meantime, make your beurre manie.
- Once the stock is reduced, whisk in the beurre manie a little bit at a time to ensure no clumps form.
- Turn the heat down to low medium and cook for 5 to 7 minutes to remove any starch flour flavors.
- Season the gravy with salt and pepper, and finish with 1 tablespoon of butter.
- Strain the beef gravy through a fine mesh strainer or chinois.
- Serve with optional garnish of minced fresh herbs or chives.
Notes
Make-Ahead: You can make this recipe up to 3 days ahead. Keep cool until ready to use.
How to Store: Cover and keep in the refrigerator for up to 4 days. You can freeze this, but the sauce may break, and you will need to rethicken it.
How to Reheat: Add the desired amount of beef gravy to a small saucepot and heat over low heat until hot. You may need to rethicken it using a small amount of roux or beurre manie.
If you are making this for a holiday meal, I highly recommend prepping the mirepoix 1 to 2 days ahead to alleviate cooking pressures.
This is the perfect time to make it while your protein rests after roasting in the oven or smoker.
Substitute the fresh thyme for 1 teaspoon. Swap the parsley for 1 teaspoon dry. Lastly, use 1 teaspoon of dry rosemary for fresh.
Fond are the yummy brown proteins in food that stick to the bottom of the pan as they are cooked. It is loaded with umami flavors and should always be released into the food to make it tastier.
You can also thicken the gravy with a traditional roux or slurry.
If you do not drink wine, you can swap it out for water or beef stock.
It’s good to periodically skim and remove any impurities from the gravy as it cooks, no matter its stage.
Nutrition
Calories: 70kcalCarbohydrates: 5gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 367mgPotassium: 393mgFiber: 1gSugar: 2gVitamin A: 1441IUVitamin C: 3mgCalcium: 26mgIron: 1mg