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Beef gravy


beef gravy

Beef gravy

Beef gravy has a deep, meaty taste that complements the flavours of slow roast beef. It can also be served over mashed potatoes, rice, or other side dishes to add moisture and a robust, savoury element to the meal. Beef gravy is a classic accompaniment to many comfort foods and hearty meals, providing a satisfying and flavorful addition to the dining experience.
The best beef gravy does not come out of a packet. Instead, the gravy is made using the vegetable stock resulting from par-boiling the vegetables, a roux made using fat and juices from the roasted meat and plain flour, seasoning, port wine, mustard, as well as caramelised onions, garlic and carrot.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine British
Servings 6
Calories 31 kcal


  • 1 Roasting pan (after beef has been roasted)
  • 1 conical sieve
  • 1 litre jug


  • 1 cup Beef fat and juices from the roasted meat
  • 1.5 tbsp plain flour
  • 1 tsp black pepper
  • 1 tsp rock salt
  • 325 ml port or red wine
  • 500 ml vegetable stock
  • 2 med onions (quartered and caramelised in dripping)
  • 2 med carrots (sliced and caramelised in dripping)
  • 2 cloves garlic (chopped and caramelised in dripping)


  • Cut the onions in quarters, chop the cloves of garlic and slice the carrots.
  • Render down the beef fat and use to caramelise the onions, garlic and carrot.
  • Add fat, onions, garlic and carrot to the juices in the pan in which the beef was cooked to make the dripping.
  • Add the plain flour to make a roux. (Use 1.5 tbsp plain flour for each cup of dripping)
  • Then stir in the vegetable stock and red or port wine. (Use 50:50 beef stock/vegetable stock if you have beef stock on hand).
  • Bring to a boil while stirring to mix the roux with the stock and reduce the wine to half its volume by simmering for 8 minutes.
  • Remove the vegetables by passing the gravy through a sieve into a jug.
  • Serve piping hot.
Keyword beef, gravy

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