gravy recipe

Ingredients

• 1 tablespoon vegetable oil
• 1 pound beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups beef broth
• 1/2 cup red wine (optional)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Heat vegetable oil in a large skillet or saucepan over medium heat.
2. Add beef cubes and brown on all sides.
3. Remove beef from skillet and set aside.
4. Add chopped onion to the skillet and cook until softened, about 5 minutes.
5. Add minced garlic and cook for 1 minute more.
6. Sprinkle flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly to create a roux.
7. Gradually whisk in beef broth, ensuring no lumps form.
8. Bring to a simmer and cook for 15-20 minutes, or until the gravy has thickened.
9. Stir in Worcestershire sauce, pepper, and salt.
10. Return the beef to the skillet and simmer for another 5-10 minutes, or until the beef is cooked through.

Notes

• For a smoother gravy, you can strain it through a fine-mesh sieve after simmering.
• Using a fat separator to remove excess fat from the finished gravy is recommended for a lighter flavor.
• Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
• To freeze gravy, allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 2-3 months.