Beef Gravy

Written by on in Sauces and Gravies
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Ingredients FOR STOCK

  • 6 pounds veal or beef marrow bones

  • 1 potato

  • 4 carrots

  • 4 celery stalks

  • 2 onions, halved

  • 1 head of garlic

  • 1 bunch leeks

  • 1 large tomato

  • 1/2 bunch parsley

  • 4 sprigs thyme

  • 4 sprigs parsley

  • 2 bay leaves

  • 1 teaspoon black peppercorns

  • 1 tablespoon salt

  • INGREDIENTS FOR GRAVY

  • 1⁄4 cup butter

  • 1⁄4 cup flour

  • 2 cups beef broth

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon pepper

  • 1 teaspoon browning sauce

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Directions

  • Preheat oven to 450°F
  • Roast marrow bones in a roasting pan, turning occasionally, until browned, 25–30 minutes
  • Cut vegetables into 3″ chunks
  • Add carrots, onions, and garlic to pan. Roast, turning occasionally, until vegetables are brown, 25–30 minutes
  • Transfer to a large stockpot.  Add cold water to cover
  • Deglaze pan and add to stockpot
  • Add remaining ingredients
  • Bring broth to a boil. Reduce heat. Cover and simmer for 5 hours, occasionally skimming foam and fat from surface and adding water as needed
  • Strain stock. Discard meat, vegetables, and seasonings
  • DIRECTIONS FOR GRAVY
  • Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps
  • Add salt and pepper
  • Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly
  • Turn heat to low and SLOWLY add broth, stirring constantly.  It will spit & bubble so be careful
  • Add browning sauce
  • Turn heat back up to medium
  • Continue stirring until gravy boils and thickens