Gravy Recipes

Onion & Red Wine Gravy recipe

This lovely onion and red wine gravy is rich, sweet and meaty. Serve it up with roast beef, bangers and mash or even toad in the hole - or, you could add a little of this gravy to bolognese or use it as the base of a cottage pie.


  • 3 onions
  • 75g butter
  • 1 tbsp. plain flour
  • 100ml red wine
  • 400ml beef stock
  • 1 tbsp. Worcestershire sauce
  • 2 tsp. grainy mustard
  • Salt and pepper


  1. Melt the butter down in a frying pan until frothy. Thinly slice the onions, then add them to the butter and fry gently for 10-15 minutes.

  2. Reduce the heat down to as low as possible and then cover the pan with a lid and cook gently for another 15 minutes until browned and sweet.

  3. Stir the flour in and cook for a few minutes, then add the wine, beef stock, Worcestershire sauce, grainy mustard and a good pinch each of salt and pepper. Bring to the boil and then reduce to a simmer and cook for 15-20 minutes, stirring occasionally.

You can freeze this gravy easily - put it into freezer-safe bags and then just defrost it in a saucepan when you want to use it. This recipe serves 4.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol