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.
- 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.