Best Red Wine Gravy Recipes

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

BEEF WELLINGTON WITH RED WINE GRAVY

Steps:

• First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
• Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
• For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
• Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
• To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
• Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
• First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
• Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
• For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
• Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
• To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
• Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.

BEEF WITH RED WINE GRAVY

Steps:

• Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

SPICED ROAST BEEF WITH RED WINE GRAVY

Steps:

• Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
• Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
• Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

POT ROAST WITH RED WINE GRAVY

Steps:

• Make six deep slits into the roast. Insert one clove of garlic into each slit.
• Slice 1/2 of the onion. Layer on the bottom of the crock pot.
• Add baby carrots.
• Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
• Finely chop remaining onion.
• Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
• Cook roast on low heat for 6-7 hours.
• Turn roast over halfway through cooking to allow both halves to cook in the juices.
• Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
• Puree remaining juices, onions, and carrots in a food processor to make a gravy.
• Pour gravy into a medium saucepan and heat on low.
• Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
• Wisk paste into gravy mix. Continue to heat until thickened.
• Slice roast, serve with gravy and enjoy!

DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES

Steps:

• In a bowl mix together the flour with allspice, seasoning salt and black pepper.
• Coat the short ribs in the flour mixture to coat on all sides.
• Heat oil in a large pot or Dutch oven over medium-high heat.
• Add in the ribs and brown on all sides (this should take about 6-7 minutes).
• Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
• Add in more oil to the pot if needed.
• Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
• Add in the fresh garlic the last 5 minutes of cooking.
• Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
• Add in tomatoes and bay leaves.
• Add in broth, Worcestershire sauce and wine; bring to a boil.
• Reduce heat to medium-low, cover pot and simmer for about 1 hour.
• Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
• If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
• Season with salt and pepper.

BRAISED MEATBALLS IN RED-WINE GRAVY

Steps:

• Preheat oven to 350°F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 cup chopped Italian parsley, salt, pepper, and dried summer savory and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 3/4-inch-diameter meatballs (about 30). Divide meatballs between two 13x9x2-inch glass baking dishes. Bake meatballs 30 minutes. Set meatballs aside.
• Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and sauté until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.

CROCK POT BEEF WITH MUSHROOM AND RED WINE GRAVY

Steps:

• Place beef, onions and mushrooms in a 4 quart or larger slow cooker.
• Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
• Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
• Stir well before serving.

ROAST GROUSE WITH RED WINE GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the goose fat in a roasting tin in the oven to heat up. Season the birds all over, as well as inside their cavities. Once the fat is searing hot, carefully put the birds in the tin, breast-side down, and roast for 15-20 mins, depending on the size of the birds.
• Remove from the oven and rest the grouse on a plate covered with baking parchment while you make the gravy. Pour off most of the fat, but keep the roasting juices in the tin and put on the hob over a high heat.
• Stir in the red wine, add the garlic and rosemary and cook for 5 mins until reduced by half, then pour in the stock and bubble for 5 mins more until the gravy is syrupy. Stir in the redcurrant jelly, remove the rosemary and garlic and season.
• Put a grouse on each plate and pour over the red wine gravy. Serve with bread sauce and green salad.

EASY RED WINE GRAVY

Steps:

• Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened. Cover the surface with cling film to stop a skin forming. Chill for up to 2 days. To serve, reheat in a pan until bubbling, then stir in the turkey juices and transfer to a warm gravy boat.

BRAISED SHORT RIBS WITH RED WINE GRAVY

Steps:

• Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
• Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
• Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
• Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.

RED WINE BRAISED PORK CHOPS W/ RED WINE GRAVY AND GARLIC MASHED

Steps:

• Clean the potatoes and put them in a boiling pot of water and 1 teaspoons salt for about an hour or tender.
• Liberally season pork chops with s&p, paprika and garlic powder. Sear in a skillet with 2 tbs. butter for 1 minute on each side.
• Put pork chops in a x baking dish with chopped shallots or onion, basil and thyme (enough to make a thin layer), beef broth and red wine. Bake 45 minutes at 325 and flip once halfway through cooking.
• Drain potatoes, add butter, garlic, and milk (about 1/4 cup or until it reaches your desired consistency) and mash on low heat.
• Using the same pan you seared the pork chops in, melt the butter and flour to make a roux, slowly add the liquid from the chops until you get the consistency you like. Also, add a little bit of fresh wine for extra flavor. Bring to boil, stir, and remove from heat.
• The gravy goes great with the pork chops and mashed potatoes! Enjoy.

RED WINE GRAVY

Steps:

• In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
• Now stir in the vegetable stock and the cornstarch mixture.
• Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!

CROCK POT POT ROAST W/ RED WINE GRAVY

Steps:

• 1. Coat Chuck roast with Olive oil on both sides. Season with salt and pepper to your liking. Rub garlic on both sides of each piece of meat, rubbing in salt and pepper with it. Add Cherry Coke to bottom of crock pot. Add half of the bag of carrots on the bottom. Add and arrange meat evenly in crock pot. Sprinkle 1 1/2 packets of Onion soup mix over the meat, reserving the rest to finish the top. Add Potatoes, Mushrooms, Onion, and remaining carrots. Pour Red Wine all over the top. Set Crock Pot on low and cook for 8-10 hours. About halfway through, add more salt and pepper if desired. 20 minutes before serving, add mixture of Cornstarch/flour and water (mixed well) to crock pot, and stir. Juice will thicken into a thin gravy.

ROAST LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
• Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
• Combine the oil, lemon juice and rosemary; brush over the lamb.
• Let stand at room temperature for 30 minutes.
• On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
• Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
• To make the gravy, skim the fat from the pan.
• Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
• Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
• Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
• Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
• Blend in the tomato paste.
• Taste and adjust the seasoning with salt and pepper.
• Strain if desired.
• Slice the lamb and serve with the gravy.

RED WINE JUS GRAVY

Steps:

• Lightly brown the garlic in oil.
• Add all the other ingredients and lightly boil until reduced to 1/3, about half an hour.
• Optional but very good! add a half carrot, 1/4 onion and some celery or leek to add flavour.
• Strain the jus and serve hot over meat and vegetables.
• Remember, you can vary this recipe by adding caramelised onions!

EASY BRAISED MEATBALLS IN RED WINE GRAVY

Steps:

• Shape the ground beef into small meatballs using you favorite meatball recipe.
• Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
• Dust the meatballs generously in flour then shake off any excess flour.
• Heat oil in a skillet with about 3 tablespoon butter.
• Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
• In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
• Return the meatballs back to the skillet.
• Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
• Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
• Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
• Season with salt and pepper, then transfer to a large serving bowl.
• Sprinkle with grated Parmesan cheese if desired.

BALSAMIC POT ROAST WITH RED WINE GRAVY

Steps:

• Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
• Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
• Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
• In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
• Cook on low for 6-8 hours.
• Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
• In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
• Deglaze the pan with your red wine. Make sure you continuously whisk!
• Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
• Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!

BEEF IN RED WINE GRAVY

Steps:

• Add beef and onion to a 4-quart slow cooker.
• Add bouillon cubes.
• Sprinkle cornstarch, salt, and pepper over beef and onions.
• Pour red wine over beef mixture.
• Cover and cook on LOW for 6-8 hours.
• Serve over hot cooked noodles.