Homemade Beef Gravy Recipe

Add the butter to a large roasting pan or pot over medium heat until it’s melted.

Next add in the celery, carrots, shallots, garlic cloves, herbs, and any additional meat trimmings or scraps.

Sauté for 4 to 5 minutes or until everything starts too lightly brown.

Deglaze with the red wine while scraping the bottom of the pan to release and fond.

Once the wine is au sec, or almost gone, add the beef stock and turn the heat up to high heat.

Cook for 10 to 15 minutes or until the liquid has reduced by about 25%. It’s totally okay to eyeball it here. Doing this process will ensure the gravy is richer in flavor and color.

In the meantime, make your beurre manie.

Once the stock is reduced, whisk in the beurre manie a little bit at a time to ensure no clumps form.

Turn the heat down to low medium and cook for 5 to 7 minutes to remove any starch flour flavors.

Season the gravy with salt and pepper, and finish with 1 tablespoon of butter.

Strain the beef gravy through a fine mesh strainer or chinois.

Serve with optional garnish of minced fresh herbs or chives.