Description
This rich and savory Guinness Gravy combines the deep flavors of Irish stout with a classic roux-based sauce, perfect for enhancing mashed potatoes, sausages, roast beef, or shepherd’s pie. The gravy is thickened with flour and infused with aromatic thyme and Worcestershire sauce, creating a beautifully balanced accompaniment to hearty dishes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup Guinness stout
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt butter and cook onions: Melt the butter in a saucepan over medium heat. Add the finely diced onion and cook for 4 to 5 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Create the roux: Sprinkle the flour evenly over the butter, onions, and garlic mixture. Stir constantly for 1 to 2 minutes to cook the flour and form a roux.
- Add Guinness stout: Slowly pour in the Guinness stout while whisking continuously to prevent lumps from forming.
- Add beef broth and simmer: Pour in the beef broth, then bring the mixture gently to a simmer. Cook for 8 to 10 minutes while stirring frequently until the gravy thickens.
- Season the gravy: Stir in Worcestershire sauce, thyme, salt, and black pepper. Taste and adjust the seasoning as desired.
- Serve: Remove from heat and serve the gravy hot over your preferred dishes like mashed potatoes, sausages, roast beef, or shepherd’s pie.
Notes
- This gravy pairs especially well with mashed potatoes, sausages, roast beef, or shepherd’s pie.
- For a smoother texture, briefly blend the gravy using an immersion blender before serving.
- If you prefer a thicker gravy, cook a few minutes longer while stirring.
- Use fresh thyme if available for the best flavor, but dried thyme works just as well.
