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A rich, savory gravy with a deep, malty flavor from the beer. Perfect for drizzling over mashed potatoes, roasted meats, or poutine. This simple recipe comes together in under 20 minutes and elevates any comfort food meal.
Sauté Aromatics
Create the Roux
Build the Gravy
Simmer and Season
A rich, savory gravy with a deep, malty flavor from the beer. Perfect for drizzling over mashed potatoes, roasted meats, or poutine. This simple recipe comes together in under 20 minutes and elevates any comfort food meal.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 140.8 calories per serving with 2.01g of protein, it's a beginner-friendly recipe perfect for side.
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Substitute beef broth with a rich vegetable or mushroom broth. Use olive oil or a vegan butter substitute instead of butter.
Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. Whisk carefully as it may thicken differently.
Add other woody herbs like a sprig of rosemary or a few sage leaves along with the thyme during the simmering stage. Remove before serving.
Add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the other seasonings for a bit of heat.
Both beer (made from grains) and beef broth are sources of B vitamins, which are essential for energy metabolism and overall cellular function.
Garlic and onions contain beneficial plant compounds like allicin and quercetin, which have antioxidant properties that help protect the body from cellular damage.
Each 1/2 cup serving of this Beer Gravy contains approximately 155 calories. This can vary slightly based on the specific type of beer and broth used.
Beer gravy is best considered an indulgence. It contains butter and flour, making it higher in fat and carbohydrates. However, it's typically eaten in small quantities and can be part of a balanced meal. Using low-sodium broth can help manage sodium intake.
The best beer depends on your preference. For a deep, rich, and slightly bitter flavor, use a brown ale, porter, or stout. For a milder, lighter-tasting gravy, a lager or pilsner works well. Avoid overly hoppy beers like IPAs, as they can make the gravy too bitter.
Yes. You can use a non-alcoholic beer for a similar flavor profile without the alcohol content. Alternatively, you can replace the beer with an equal amount of additional beef or mushroom broth for a non-beer gravy.
If your gravy has a few lumps, whisk it vigorously for a minute. If it's still lumpy, you can pour it through a fine-mesh sieve or carefully use an immersion blender for a few seconds to smooth it out completely.
Absolutely. This gravy can be made up to 4 days in advance. Store it in an airtight container in the refrigerator. Reheat it gently in a saucepan over low heat, whisking until smooth. You may need to add a splash of broth to thin it out as it will thicken upon cooling.
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