Name: Guinness Gravy Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Irish-American
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup Guinness stout; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard (optional); salt and black pepper to taste

Description

Guinness Gravy is a rich and flavorful Irish-American sauce made by simmering Guinness stout with butter, onions, garlic, and beef broth, thickened with a roux and enhanced with Worcestershire sauce and Dijon mustard. This savory gravy is perfect for complementing roast beef, sausages, mashed potatoes, and shepherd’s pie, offering a deep, hearty taste with a smooth or rustic texture depending on your preference.

Ingredients

Scale

Guinness Gravy Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup Guinness stout
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
salt and black pepper to taste

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Instructions

Sauté Onions: In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and cook for about 5 minutes until soft and translucent, stirring occasionally.
Add Garlic: Stir in the minced garlic and cook for 30 seconds more until fragrant, ensuring not to burn the garlic.
Create Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir well to combine and cook for 1 to 2 minutes, stirring constantly to remove the raw flour taste and form a smooth roux.
Add Guinness Stout: Gradually whisk in the Guinness stout, scraping up any browned bits from the bottom of the pan to intensify flavor and prevent lumps.
Add Broth and Sauces: Pour in the beef broth, Worcestershire sauce, and Dijon mustard if using. Stir to combine all ingredients thoroughly.
Simmer and Thicken: Bring the mixture to a gentle simmer. Cook uncovered for 10 to 15 minutes, stirring occasionally until the gravy thickens to your desired consistency.
Season and Finish: Season with salt and black pepper to taste. Optionally, strain the gravy through a fine sieve to achieve a smooth texture or serve as is for a rustic feel.

Notes

This rich gravy pairs perfectly with roast beef, sausages, mashed potatoes, or shepherd’s pie.
For a deeper flavor, let the gravy simmer longer to intensify the taste.
If you have pan drippings available from roasted meat, use them to replace some or all of the butter and broth to enrich the gravy further.