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Beef Gravy with Red Wine & Mixed Herbs
4 - Servings

1. Place beef roast in a warm place. Drain all oil from pan until only the brown residue remains. Add garlic and cook for about a minute.


2. Add flour bit by bit and stir until a thick paste forms. Cook for a minute or two. Add wine, water, herbs, Worcestershire sauce, salt, pepper, and crumbed beef cube.


3. Bring to boil and simmer for about 5 minutes, until gravy thickens. Strain gravy and serve in a small jug or gravy boat.


Helpful Tips

• Add the plain or gravy flour gradually to avoid lumps.
• Gravy will thicken too quickly if the pan is too hot.
• Gravy tends to keep thickening after it's removed from the pan.
• Serve gravy just before you think it's thick enough.
• If the gravy is too thick, add a bit of warm water.


Brown pan drippings from a beef roast
1 clove of garlic, crushed
1/3 cup plain or gravy flour
½ cup dry red wine
½ cup water
½ tablespoon mixed herbs
1 tablespoon worcestershire sauce
salt and pepper to taste
1 beef cube (optional), crumbed

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