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Rich Brown Gravy

Prep Time:

Cook Time:


Makes 1.25 cups or 313ml

Sauce Type:

Brown Sauce

About the Recipe

How about a homemade gravy for your next meal? Think of a gravy that can easily be made from store-bought beef stock but tastes like a rich brown gravy made at a high-end restaurant. You will be able to throw this brown gravy on a roast, fried chicken, pork, turkey, mashed potatoes…you can even dip your roll in it. This rich brown gravy recipe is certain to bring that extra delightful touch to your next meal. Whether it is for an ordinary occasion or a special holiday meal, this brown gravy will likely be the star of the show.


  • 1 tbsp or 12g Butter

  • 1/2 cup or 60g Celery

  • 1/4 cup or 30g Carrots

  • 1/2 cup or 35g Mushrooms

  • 1/2 cup or 60g Onions

  • 2 Cloves Garlic or 7g

  • 1/8 cup or 28g Tomato Paste

  • 1/8 cup or 18g Flour

  • 1/2 cup or 125ml White Wine

  • 3 cups or750ml Beef Stock

  • 2 Bay leaves

  • Handful of Fresh Thyme or 1/2 tsp Ground Thyme

  • 3 Parsley Stems

  • 1/2 tsp Black Pepper


1. To a sauce pan over medium to high heat add butter and melt it down. Then add mirepoix of celery, carrots, onions and diced mushrooms, stir and brown the vegetables.  Add the minced garlic and cook for 30 seconds. 

2. Add the tomato paste, turn the heat to low to medium and mix into the vegetables.  When the tomato past is well incorporated add the flour and mix it in and cook for 1 to 2 minutes.

3. Deglaze with white wine, turn the burn to medium heat and reduce the wine down until almost all gone. Use a flat bottom spatula or spoon to scrape the bottom of the pan to release any bits and piece into the sauce. 

4. Add the beef stock, stir, add the bay leaf, parsley, thyme, and back pepper. Bring to a boil then turn the heat down and simmer for 10 minutes. Skim any impurities off the top and occasionally stir the sauce.

5. Stain the sauce into a clean sauce pan and reduce further or you can strain it into a gravy boat and serve.

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