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

Cook Time 35

Total Time 50

Course Condiments, Sauce

Cuisine American

Servings cups

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.
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