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! Surely there's a way to make a Paleo beef and onion gravy? These are the ingredients in the shop bought gravy ,mixes:
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.
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!
Paleo Beef and Onion Gravy
Equipment
- Medium pan
Ingredients
- 2 tablespoons of butter or coconut oil or tallow
- 1 large onion thinly sliced
- 300 ml 10 fl oz beef stock (freshly made, or defrosted)
- 1 teaspoon French mustard
- Fresh rosemary & thyme
- Sea salt & freshly ground black pepper
Instructions
- Melt the Butter: In a medium pan, melt the butter over medium heat.
- Fry the Onions: Add the thinly sliced onions to the pan. Fry until they turn golden, stirring occasionally to ensure they cook evenly.
- Add the Stock: Once the onions are golden, add the beef stock to the pan. Reduce the heat to allow the stock and onions to simmer gently. You can also substitute some of the stock for red wine to give the gravy an extra depth of flavor.
- Reduce the Volume: Let the mixture simmer until the volume has reduced by approximately half and the gravy has thickened up. This should take about 15 minutes.
- Add Seasoning: Add in the French mustard, fresh rosemary, and thyme. Season to taste with sea salt and freshly ground black pepper. Stir well for a couple of minutes to let the flavors meld together.
- Serve: Once the gravy has reached your desired consistency, remove it from the heat and serve it hot over your favorite meat dishes.
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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.
I always freeze the extra too Janice, it makes cooking so much easier
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!!!!
Really glad it turned out so well Connie!
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!
I just used the paleo recipe for beef gravy. The problem is I used beef bouillon instead of beef stock. Is there a difference between the two. When I followed the recipe exactly, it did not thicken. What did I do wrong?! I was very disappointed and had to use some gluten free flour to thicken. Any suggestions?
Hello I made your gravy and love it, I have used Bisto for years and love it however I will be using this from now on. Thank you