Description
A rich, velvety beef gravy made from pan drippings and enhanced with aromatic vegetables. Perfect for topping mashed potatoes, roast beef, or Yorkshire puddings.
Ingredients
- 3 lb beef (cut into bite-size cubes)
- 2 tbsp light olive oil
- 1 tbsp salt (adjust to taste)
- 1 tsp black pepper
- 1 onion (diced)
- 2 carrots (grated)
- 1 qt water
- 1/4 cup flour
Instructions
- Heat drippings in saucepan over medium heat. If using onion and garlic, sauté until softened (3-4 minutes).
- Whisk in flour to form a roux. Cook for 2-3 minutes until nutty brown.
- Gradually whisk in beef stock, ensuring no lumps form.
- Stir in tomato paste, Worcestershire sauce, and thyme.
- Simmer for 5-7 minutes, stirring frequently, until thickened to coating consistency.
- Season with salt and pepper. Strain for extra smoothness if desired.
Notes
- For darker gravy, cook roux longer before adding liquid
- Deglaze roasting pan with stock for maximum flavor
- Add splash of red wine with the stock for depth
- Store refrigerated for 3 days or freeze for 1 month
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg