Beer Gravy
A rich, savory gravy with a deep, malty flavor from the beer. Perfect for drizzling over mashed potatoes, roasted meats, or poutine. This simple recipe comes together in under 20 minutes and elevates any comfort food meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Melt the butter in a medium saucepan over medium heat.
- c.Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- d.Stir in the minced garlic and cook for 1 minute more until fragrant.
- 2
Step 2
- a.Create the Roux
- b.Sprinkle the all-purpose flour over the onions and garlic. Stir constantly for 1-2 minutes to form a paste (roux).
- c.Cooking the roux until it's a light golden brown color is crucial to remove the raw flour taste.
- 3
Step 3
- a.Build the Gravy
- b.Slowly pour in the beer while whisking constantly to prevent lumps. The mixture will thicken very quickly.
- c.Once the beer is fully incorporated and the mixture is smooth, gradually whisk in the beef broth until combined.
- 4
Step 4
- a.Simmer and Season
- b.Bring the gravy to a gentle simmer. Stir in the Worcestershire sauce, optional fresh thyme, salt, and black pepper.
- c.Reduce the heat to low and let it simmer for 5-8 minutes, stirring occasionally, until it has thickened to your desired consistency.
- d.Taste and adjust seasoning if necessary. For a smoother texture, you can strain the gravy through a fine-mesh sieve before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The type of beer you use will significantly impact the flavor. A lager will give a lighter taste, while a brown ale, porter, or stout will provide a deeper, more robust flavor.
- 2To avoid lumpy gravy, add the liquids slowly and whisk constantly as you pour.
- 3Don't skip cooking the flour for a minute or two. This crucial step removes the raw, pasty taste of the flour.
- 4If your gravy gets too thick, simply whisk in a little more beef broth until it reaches the right consistency.
- 5For a vegetarian version, use vegetable broth and a mushroom-based Worcestershire sauce.
- 6Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
Adapt it for your goals.
Vegetarian/Vegan
Substitute beef broth with a rich vegetable or mushroom broth. Use olive oil or a vegan butter substitute instead of butter.
Gluten FreeGluten-Free
Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. Whisk carefully as it may thicken differently.
HerbaceousHerbaceous
Add other woody herbs like a sprig of rosemary or a few sage leaves along with the thyme during the simmering stage. Remove before serving.
Spicy KickSpicy Kick
Add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the other seasonings for a bit of heat.
Why this is on our healthy list.
Contains B Vitamins
Both beer (made from grains) and beef broth are sources of B vitamins, which are essential for energy metabolism and overall cellular function.
Rich in Antioxidants
Garlic and onions contain beneficial plant compounds like allicin and quercetin, which have antioxidant properties that help protect the body from cellular damage.
Frequently asked questions
Each 1/2 cup serving of this Beer Gravy contains approximately 155 calories. This can vary slightly based on the specific type of beer and broth used.