Total Time
30mins
Prep 15 mins
Cook 15 mins

I use this gravy often as a base for my quick beef stew. It's also great just as a gravy :) The barley malt balances out the salt and gives a very rich flavor to the gravy. I wondered why all canned gravy added sugar, so I threw in some malt one day and decided it improved my gravy incredibly.

Ingredients Nutrition

Directions

  1. Heat oil on low in a deep pan, add flour. Use a fork or whisk to saturate the flour with the oil. It needs to end up being a fairly dry paste, slightly drier than pie crust. Add more oil or flour as needed to get the right consistency.
  2. Turn the heat to medium high. Brown the flour until it is very dark. Be careful, once it starts browning, it burns easily. Stir it constantly so it browns evenly.
  3. When the flour is very dark, add in one cup of the hot water. When the billowing steam clears, mix the flour and water into a thick paste. Repeat with a second cup of water. Mix thoroughly, so you have a very smooth texture.
  4. Add the beef stock and barley malt to the last two cups of water. Add to the gravy and stir.
  5. Turn the heat down to medium. Let simmer until it thickens to the desired consistency. Add pepper to taste. If needed, add more beef stock.
  6. I don't spice the gravy much at all. I rely on the flavor from whatever I am cooking. If you like, add juice from any meat you are cooking instead of the last two cups of hot water.
  7. I have no idea how many servings this actually makes. It is plenty enough for a meal for four people, or enough to be the base for my beef stew.

Reviews

(1)
Most Helpful

This turned out quite well but I wasn't sure how long to brown the flour or to what color. Like pastry when it's ready to pull out of the oven? Like strong tea? I omitted the barley malt without problem and used beef broth for half the water.

Midwife Meg October 09, 2007

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