This Beer Gravy is your go-to savory sauce when you want to take meat, mashed potatoes, roasted veggies, or even fries to the next level.

Made with caramelized onions, beef broth, butter, and a good splash of beer, it’s deep, glossy, and packed with flavor.

Ready in under 30 minutes, this is the kind of gravy that makes you wonder why you ever bought the jarred stuff.

Ingredients

• 2 tbsp butter
• 1 medium onion, thinly sliced or minced
• 1 tbsp all-purpose flour
• ½ cup beer (brown ale, amber ale, or stout — avoid IPAs)
• 1 cup beef broth (or veg broth if needed)
• 1 tsp Worcestershire sauce
• Salt and black pepper to taste
• Optional: 1 tsp Dijon mustard or 1 tsp soy sauce for added depth
• Optional finish: 1 tbsp cold butter (for gloss)

Beer Tip: Choose something malty and smooth — think brown ale, Vienna lager, porter, or dry stout. Leave the hoppy IPAs for your glass.

Instructions

Step 1: Sauté the Onions

In a medium saucepan or skillet, melt butter over medium heat.

Add onions and a pinch of salt. Cook, stirring often, for 8–10 minutes, until soft and golden. You want light caramelization here.

Step 2: Build the Roux

Stir in flour and cook for 1–2 minutes, until it smells nutty and sticks to the pan.

Step 3: Deglaze with Beer

Slowly pour in the beer, scraping up all the brown bits from the pan.

Simmer for 2–3 minutes until slightly reduced.

Step 4: Add Broth & Simmer

• Add broth and Worcestershire. Stir well and simmer for 5–10 minutes, until thickened to your liking.
• Taste and adjust with salt, pepper, mustard, or soy sauce if desired.
• For a silky finish, stir in 1 tbsp cold butter at the end.

Serving Suggestions

• Pour Over:
  • Roast beef, pork chops, sausage, or meatloaf
  • Mashed potatoes or root veggie mash
  • Fries, poutine-style
  • Burgers or open-faced sandwiches
• Serve With:
  • Herbed beer bread or dinner rolls
  • Roasted mushrooms or sautéed greens
  • Savory pies or grilled brats

Beer Pairing

• In the gravy:
  • Brown ale or amber lager
  • Porter or dry stout
  • Vienna or Märzen for a slightly sweet, malty edge
• In the glass:
  • The same beer you used
  • A smooth cream ale or red ale
  • A crisp pilsner to cut the richness

Final Thoughts

Beer Gravy is simple, powerful, and dangerously spoonable — built to make anything you pour it on taste like it came straight out of a pub kitchen.

Once you try this beer-laced version, you’ll never settle for bland gravy again.

Cheers to beer in your pan and bold flavor on your plate! 🍺🧅🔥

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