Step 1

Add the butter to a large roasting pan or pot over medium heat until it’s melted.

Step 2

Next add in the celery, carrots, shallots, garlic cloves, herbs, and any additional meat trimmings or scraps.

Step 3

Sauté for 4 to 5 minutes or until everything starts too lightly brown.

Step 4

Deglaze with the red wine while scraping the bottom of the pan to release and fond.

Step 5

Once the wine is au sec, or almost gone, add the beef stock and turn the heat up to high heat.

Step 6

Cook for 10 to 15 minutes or until the liquid has reduced by about 25%. It’s totally okay to eyeball it here. Doing this process will ensure the gravy is richer in flavor and color.

Step 7

In the meantime, make your beurre manie.

Step 8

Once the stock is reduced, whisk in the beurre manie a little bit at a time to ensure no clumps form.

Step 9

Turn the heat down to low medium and cook for 5 to 7 minutes to remove any starch flour flavors.

Step 10

Season the gravy with salt and pepper, and finish with 1 tablespoon of butter.

Step 11

Strain the beef gravy through a fine mesh strainer or chinois.

Step 12

Serve with optional garnish of minced fresh herbs or chives.