Homemade Beef Broth Gravy

Homemade Beef Broth Gravy. This is not just any gravy; it is a rich, complex condiment that transforms ordinary meals into extraordinary dining experiences. Crafted with a careful selection of finely diced vegetables, a generous pour of dry red wine, and the deep, earthy tones of crushed porcini mushrooms, each spoonful is a testament to the power of high-quality ingredients and patient, loving preparation.

Perfect for enhancing your favourite beef dishes, mashed potatoes, or even as a base for a luxurious stew, this gravy is designed for those who revel in the art of cooking and the joy of sharing scrumptious meals.

Ingredients

• Butter
• Red onion
• Carrot
• Celery stalk
• Garlic clove
• All-purpose flour
• Dry red wine
• Beef broth (1 cup concentrate to 2 cups of water)
• Worcestershire sauce
• Beef broth base
• Dijon mustard
• Bay leaves
• Sprig of rosemary
• Dried porcini mushrooms

See recipe card for quantities.

Instructions

Melt the butter in a 3.5 quart sauté pan over medium-high heat. Add the onions, carrots, and celery and cook for 2-3 minutes. Add garlic, stir, and cook for 1 minute. Stir in the flour until it is incorporated and cook for 1 minute more.

Add the red wine, stirring constantly to avoid lumps from the flour. Simmer for 2 to 3 minutes, stirring frequently as it thickens. Pour in the beef broth, stir to incorporate, and let it simmer for another 3 to 4 minutes until slightly thickened. Add the remaining ingredients, bring to a boil, then reduce the heat to barely a simmer. Cook uncovered for 15 to 20 minutes. The mixture will thicken as the liquid reduces.

Pour the mixture through a fine mesh strainer.

You can serve the gravy immediately. But I prefer to refrigerate it overnight, remove any fat set on top and strain it into a small saucepan before reheating it on low for serving.

Watch how this gravy was made for this Rotisserie Prime Rib Roast here.

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If you get the chance to try this Homemade Beef Broth Gravy recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

📖 Recipe

Homemade Beef Broth Gravy

This is not just any gravy; it is a rich, complex condiment that transforms ordinary meals into extraordinary dining experiences. Crafted with a careful selection of finely diced vegetables, a generous pour of dry red wine, and the deep, earthy tones of crushed porcini mushrooms, each spoonful is a testament to the power of high-quality ingredients and patient, loving preparation.

Perfect for enhancing your favourite beef dishes, mashed potatoes, or even as a base for a luxurious stew, this gravy is designed for those who revel in the art of cooking and the joy of sharing scrumptious meals.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Condiments, Sauce

Cuisine American

Servings 3.5 cups

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 6 tablespoons butter
• ¼ cup finely diced red onion
• 1 small carrot finely diced
• 1 celery stalk finely diced
• 2 clove garlic minced
• 2 tablespoons all-purpose flour
• ¾ cup dry red wine
• 3 cups beef broth 1 cup concentrate to 2 cups of water
• 2 tablespoons Worcestershire sauce
• 3 teaspoons beef broth base
• 1 teaspoon Dijon mustard
• 2 bay leaves
• 2 sprig of rosemary
• 2 teaspoons crushed dried porcini mushrooms

Instructions

 

• Melt the butter in a 3.5 quart sauté pan over medium-high heat. Add the onions, carrots, and celery and cook for 2-3 minutes. Add garlic, stir, and cook for 1 minute. Stir in the flour until it is incorporated and cook for 1 minute more.
• Add the red wine, stirring constantly to avoid lumps from the flour. Simmer for 2 to 3 minutes, stirring frequently as it thickens. Pour in the beef broth, stir to incorporate, and let it simmer for another 3 to 4 minutes until slightly thickened. Add the remaining ingredients, bring to a boil, then reduce the heat to barely a simmer. Cook uncovered for 15 to 20 minutes. The mixture will thicken as the liquid reduces. Pour the mixture through a fine mesh strainer.
• You can serve the gravy immediately. But I prefer to refrigerate it overnight, remove any fat set on top and strain it into a small saucepan before reheating it on low for serving.
• Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

Keyword gravy made from beef broth, homemade beef gravy recipe, homemade beef gravy with beef broth, how to make beef broth gravy, how to make beef gravy from beef broth

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