Merlot Beef Gravy

Merlot Beef Gravy

This flavorful beef gravy starts with a golden roux and comes together in under an hour, making a versatile sauce that complements any meal.

Ready in: 40 m

Calories: 36

Ingredients

  • 2 tablespoons clarified butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 tablespoon chopped fresh parsley, or to taste
  • salt to taste
  • 3 tablespoons merlot (such as Naked Grape® Unoaked Merlot), or to taste
  • freshly ground black pepper to taste
  • Recipe Instructions

    1. Melt butter in a saucepan over low heat. Whisk in flour to form a thick, foamy mixture. Continue cooking, whisking constantly, until flour has turned golden blonde in color, 5 to 6 minutes. Remove from heat; let roux cool until warm, at least 10 minutes.
    2. Return the saucepan to medium heat. Whisk beef stock into the roux. Bring to a simmer. Stir in parsley; add salt to taste. Stir in merlot 1 tablespoon at a time. Grind in black pepper to taste. Simmer until thickened, 15 to 20 minutes.

    Directions

    • Prep5 m
    • Cook25 m
    • Ready In40 m
    1. Melt butter in a saucepan over low heat. Whisk in flour to form a thick, foamy mixture. Continue cooking, whisking constantly, until flour has turned golden blonde in color, 5 to 6 minutes. Remove from heat; let roux cool until warm, at least 10 minutes.
    2. Return the saucepan to medium heat. Whisk beef stock into the roux. Bring to a simmer. Stir in parsley; add salt to taste. Stir in merlot 1 tablespoon at a time. Grind in black pepper to taste. Simmer until thickened, 15 to 20 minutes.

      Footnotes

      • Cook’s Notes:
      • Regular butter can be substituted for the clarified butter.
      • If you desire a creamier gravy, add sour cream to taste before the final simmer.
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