Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 large onions, roughly chopped (approx. 300g)
  • 2 carrots, roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 120g)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato puree/paste (30 ml)
  • 2 tablespoons all-purpose flour (30g)
  • 1 cup dry red wine (240 ml)
  • 4 cups good quality chicken or beef stock (1 litre)
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (30g) (if needed, for thickening)
  • 1/4 cup pan drippings from the roast (optional) (60 ml)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onions, carrots, and celery. Cook until softened and lightly caramelized (about 10-15 minutes). Add garlic and cook for another minute until fragrant.
  2. Stir in tomato puree and cook for 2 minutes. Sprinkle in flour and cook, stirring constantly, for 1 minute to create a roux. This gives the gravy body.
  3. Slowly pour in red wine, scraping up any browned bits from the bottom of the pot (deglazing). Simmer until the wine is reduced by half.
  4. Pour in stock, add rosemary, thyme, bay leaves, and Worcestershire sauce. Season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld and deepen.
  6. Remove from heat. Strain the gravy through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. This is your flavor base – it can be refrigerated at this stage for up to 3 days.
  7. In the same pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes to create a pale roux. This is only needed if you did not properly cook the roux in step 2 or the gravy isn't thick enough.
  8. Gradually whisk the strained gravy into the roux (if necessary). Bring to a simmer, stirring constantly, until thickened to your desired consistency. If not using roux, dissolve 1 tbsp cornstarch in 2 tbsp cold water and whisk this slurry into the simmering gravy. Simmer until thickened.
  9. Stir in pan drippings from your roast, if available. This adds a lovely richness and depth of flavour.
  10. Taste and adjust seasoning with salt and pepper as needed. If the gravy is too thick, thin it with a little extra stock or water. Enjoy your homemade gravy!