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Recipe: Paleo Gravy (Beef and Onion)

by Suz on February 18, 2013 · 5 comments

in Cooking, Food, Paleo, Recipe

Gravy is a great addition to almost any meat based meal. I used to (I’m ashamed to say) “make” gravy using Bisto gravy granules and water, without any thought about the ingredients. Well, now I follow a Paleo Diet, and care greatly about what I eat, I’m quite horrified by the ingredients!

Bisto Gravy Granules, Ingredients (original flavour):

Potato Starch, Maltodextrin, Vegetable Oil, Salt, Colour (E150c), Wheat Flour, Sugar, Flavourings, Flavour Enhancers (E621, E635), Emulsifier (E322) (contains Soya), Herb and Spice Extracts, Onion Extract

Gravy, after all, is supposed to be a sauce made from the juices of meat and vegetables and it is so simple to make.

Recipe The Paleo Diet Gravy Recipe Beef Onion Chicken Turkey

Gravy doesn’t need to be full of the flour, arrowroot or corn starch that many non-paleo recipes call for.

At the base of a good gravy, is stock – another reason it’s good to make a huge batch and freeze small portions!

Gravy Ingredients

  • 2 tablespoons of butter (or coconut oil or tallow)
  • 1 large onion, thinly sliced
  • 300ml (10 fl oz) beef stock (freshly made, or defrosted)
  • 1 teaspoon French mustard
  • Fresh rosemary & thyme
  • Sea salt & freshly ground black pepper

Gravy How To:

In a medium pan, melt the butter and over a medium heat, fry the onions.

Once the onions have turned golden, add the stock to the pan and reduce the heat to allow the stock and onions to simmer. You can also substitute some of the stock for some red wine here, to give the gravy an extra depth.

Once the volume has reduced by approximately half and it has thickened up, add in the mustard, rosemary & thyme and season to taste. Stir well for a couple of minutes.

How do you make gravy? I’d love to hear your tips and favourite recipes. Let me know, in the comments below!

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{ 5 comments… read them below or add one }

Janice February 20, 2013 at 9:13 pm

I think we all just get in the habit of using prepared options like granules. It’s only in the last year I’ve started making my own gravy. Now I never waste the water I cook my veggies in.
As a treat I add a bit of wine, if I have any gravy left over I save it (& freeze) to add to my next casserole dish.

Reply

Suz May 2, 2013 at 11:23 am

I always freeze the extra too Janice, it makes cooking so much easier

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Connie March 13, 2013 at 9:55 am

I made this tonight & served it over grass fed beef patties… it was soooo good!!! I was surprised & delighted at the depth of flavor! Will certainly be making this recipe over & over!! Thanks so much!!!!

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Suz May 2, 2013 at 11:24 am

Really glad it turned out so well Connie!

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Kathy September 16, 2013 at 8:33 am

Just made a cross-rib roast, yum! For the gravy, I used the pan drippings, added in onion and home made garlic salt and some bacon fat, fired that up on high, reduced it, added some water from steamed wax beans, a bit of red wine, reduced again, then added a dollop of dijon……Super delish, its pretty thick too. Over cooked the roast so poured it on thick before serving…..
Hopefully they won’t know!

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