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.
Jump to:
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.
Leave a Comment
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
Ingredients
- 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!
Leave a Reply