Beef Gravy with Red Wine

Step 1

When your roast beef joint is cooked remove it from the pan and set it aside to rest.

Step 2

If the meat juices have a lot of fat, spoon off the excess. You can leave like a tablespoon or two.

Step 3

Take the pan you cooked the meat in and put it on top of a larger burner on the stove. Heat the juices over low to medium heat.

Step 4

Once it starts to simmer a bit, add the flour. Stir it into the meat juices and scrape up any bits that have stuck to the pan. Cook for a minute or two until the flour turns golden brown and thickens.

Step 5

Now slowly pour in the wine and beef stock. Stir until you have an even smooth consistency.

Step 6

Bring the liquid to a boil and let it bubble until it reaches the consistency you like. The longer you leave it the thicker it will be.

Step 7

Once the gravy is to your liking, strain the solids out using a fine mesh sieve.

Step 8

Put the gravy in a dish or gravy boat and serve.