Description

Guinness Gravy is a rich and savory sauce featuring the bold and malty flavor of stout beer. Perfect for enhancing mashed potatoes, sausages, roast meats, and shepherd’s pie, this gravy is made by simmering onions, garlic, beef stock, and Worcestershire sauce with Guinness stout, resulting in a deep, complex flavor and velvety texture that complements hearty meals and holiday dinners.

Ingredients

Scale

Base

2 tbsp unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced

Thickener

2 tbsp all-purpose flour

Liquids & Flavorings

1 cup Guinness stout
1½ cups beef stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional)
½ tsp salt
¼ tsp black pepper

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Instructions

Melt butter and cook onions: Melt the unsalted butter in a saucepan over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes, until the onions are soft and golden brown.
Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing its aroma to infuse the butter and onions.
Create the roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for 2 to 3 minutes to cook the flour and develop a lightly browned roux, which will help thicken the gravy.
Add Guinness stout: Slowly pour in the Guinness stout while whisking continuously to prevent lumps from forming in the roux.
Incorporate stock and seasonings: Add the beef stock, Worcestershire sauce, Dijon mustard (if using), salt, and black pepper to the saucepan. Stir to combine all ingredients evenly.
Simmer the gravy: Bring the mixture to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the gravy thickens to your preferred consistency.
Finish and serve: For a smoother texture, strain the gravy through a fine sieve or blend it before serving. Enjoy it warm over mashed potatoes, roasted meats, or sausages.

Notes

For a vegetarian version, substitute the beef stock with vegetable broth and use a vegan stout beer.
This gravy can be made ahead of time and reheated gently before serving.
Pairs excellently with bangers and mash, roasted meats, or as a dipping sauce for fries.