Recipe: Paleo Gravy (Beef and Onion)
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.
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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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!
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