Paleo Gravy Recipe
Let’s go over a quick fact check, shall we? Gravy is absolutely delicious: fact. Gravy makes everything taste better: fact. The Paleo diet needs far more gravy in it: fact. You want some gravy with dinner tonight: fact.
Wouldn’t it be a shame to cook up a big roast beef dinner and have all sorts of Paleo-friendly side dishes, and not have any gravy to smother it all in? I think so. And, that is precisely why I thought it would be important to share this Paleo gravy recipe. It may take some time to cook, but the results are well worth it, but you knew that didn’t you?
Good Gravy Starts With Great Stock
Actually, making gravy is the easy part. All it takes is adding flavor and thickening a pre-existing broth. A gravy is open to making an adjustment here or there, and it all comes together without much trouble.
The significant step in this process is making a great stock. Stock takes hours to soak up all of that beefy flavor. Then it takes even longer to reduce down to make it even more flavorful. To take it even farther it is worth taking the time to roast the beef bones and vegetables.
A Base For Many Other Sauces
Once you have that wonderful beef stock to work with it is time to put it all together into a gravy. In the recipe below we have made a nice rich gravy with onions for added flavour. You may choose to strain out the onions for a smooth sauce, or there are other options.
Instead of onions, you may want to add lots of wild mushrooms and make tasty mushroom gravy. Or you can add peppercorns for a peppercorn gravy. There is also the option of reducing down half of the stock until it is almost gone, then adding the remainder of the broth will give you a nice jus to dip beef in. Once you master making beef stock, there is a multitude of sauces that can be produced.
If You Plan on Making Stock, Save All Those Vegetable Trimmings
In a professional kitchen, each chef will have a bucket beside them to save all of their food scraps. Tops of onions, ends of carrots, celery leaves, they all end up in these buckets. Them when the time comes to make a big stock, all the cooks can add their scraps, and there is no need to use whole vegetables.
This is a good idea to keep in mind in your home kitchen. If you know, you will be making gravy on the weekend, try and store all of the weeks vegetable trimmings in a bucket in the fridge. This can save you some money and reduce your waste.
A homemade Paleo gravy everyone will want to try.
- Large tray of raw beef bones (approximately 3-4 lbs)
- 2 Tablespoons (30 ml) olive oil, to cook with
- 1 stick celery, diced
- 2 cloves garlic, peeled and diced
- 7 oz (200 g) mushrooms (approx. 20), diced
- 1 Tablespoon (15 ml) ghee, to cook with
- 2 onions, one diced and one sliced
- 1 Tablespoon arrowroot powder
- 3–4 thyme sprigs
- 1–2 rosemary sprigs
- Salt and pepper, to taste
- Preheat oven to 430 F (220 C) to roast the beef bones. Roast for 45-60 minutes until the bones are golden brown.
- Place a large pot on high heat and sauté the onion, celery, garlic, and mushrooms in the olive oil on high heat until they’re browned. Then add in the roasted bones and fill up the pot with cold water (4 liters).
- Bring to a boil, remove any impurities and then place a lid on the pot and simmer for 2 hours.
- Then remove the lid and reduce the stock down to 20fl oz (600 ml) – this can take a while, so keep the lid off and check on it regularly.
- In a separate, clean pan, melt the ghee and cook the sliced onions until softened and caramelized. Sprinkle over the arrowroot powder and stir well to coat the onions.
- Add the reduced stock to the pan – as well as the thyme and rosemary – and cook until the sauce has reduced and thickened sufficiently to coat the back of a spoon.
- Pick out the herbs and serve the sauce immediately, seasoning with salt and and freshly ground black pepper if necessary.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 3 to 4 tablespoons
- Calories: 131
- Sugar: 4 g
- Fat: 11 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g