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Gordon Ramsay Beef Gravy

Glossy beef gravy poured over roast beef and mashed potatoes
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Browned onion, carrot and tomato paste form the base of this deep, glossy beef gravy, simmered with stock and herbs and finished with cold butter. It works with or without roast drippings.

Ingredients

Scale

Base Vegetables

  • 3 tablespoons beef drippings or unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves garlic, smashed

For the Gravy

  • 1 tablespoon tomato paste
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme
  • 1 bay leaf

To Finish

  • 1 tablespoon cold unsalted butter
  • Resting juices from roast beef (optional)
  • Salt and black pepper, to taste

Instructions

  1. Heat the drippings or butter in a heavy saucepan over medium heat and cook the onion and carrot for 8 to 10 minutes until deeply golden. Add the garlic for 1 minute.
  2. Stir in the tomato paste and cook for 2 minutes until darkened.
  3. Sprinkle in the flour and stir constantly for 2 to 3 minutes until light brown and nutty.
  4. Whisk in 1 cup of stock vigorously to make a smooth paste, then gradually whisk in the remaining stock, Worcestershire, thyme and bay leaf.
  5. Bring to a boil, then simmer for 15 minutes, stirring occasionally, until reduced to about 2 1/2 cups and thick enough to coat a spoon.
  6. Strain through a fine-mesh sieve into a clean pan, pressing on the solids, and discard them.
  7. Add any roast juices, return to a simmer, then remove from the heat, whisk in the cold butter and season to taste. Serve hot.

Notes

Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stove, whisking in a splash of stock, until simmering and 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-beef-gravy/