Gravy Recipes

Stout Gravy recipe

Stout has a lovely deep flavour that works fantastically well as a base for gravy. The pinch of allspice in this recipe also lends a subtle flavour that your guests won't be able to put their finger on. Serve with rich meats such as pheasant and venison.


  • 300ml beef stock
  • 300ml stout
  • 150ml red wine vinegar
  • 2 tbsp. butter
  • 1 tbsp. plain flour
  • Salt and pepper
  • Pinch of allspice


  1. Mix the stout, stock and vinegar in a jug.

  2. Melt the butter in a large saucepan until frothy then add the flour. Stir well and cook for 2-3 minutes.

  3. Gradually stir in half the beef stock mixture, stirring constantly until smooth. Stir in the rest of the stock mixture.

  4. Season with allspice, salt and pepper then bring to the boil. Reduce to a simmer and cook for half an hour or so before serving.

If you don't have any stout, just use red wine instead. This recipe serves 4-6.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol