Print

Savory Easter Gravy Recipe with Tender Meat and Fresh Herbs Made Easy

savory Easter gravy - featured image
Print Recipe

A rich, herb-infused gravy with tender beef chunks and fresh herbs, perfect for Easter or any special occasion. This easy-to-make gravy delivers nostalgic comfort and vibrant flavor.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into chunks
  • 4 cups beef broth, preferably low sodium
  • 1 cup dry red wine or extra beef broth (optional)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Chop the onion, celery, carrots, and garlic finely. Cut the beef chuck roast into 1 to 1.5-inch chunks. Chop fresh rosemary and thyme, and set aside.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add beef chunks in batches, browning on all sides (3-4 minutes per batch). Transfer browned meat to a plate.
  3. Reduce heat to medium. Add chopped onion, celery, and carrots to the pot. Cook, stirring often, until softened and fragrant, about 5 minutes. Add minced garlic and cook another minute.
  4. Pour in dry red wine or ½ cup beef broth to deglaze the pot, scraping the bottom to lift browned bits. Simmer for 2 minutes to reduce slightly.
  5. Return browned meat to the pot. Pour in remaining beef broth. Add rosemary, thyme, bay leaf, salt, and pepper. Stir and bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer gently for 45-50 minutes until meat is tender and flavors meld. Stir occasionally and check seasoning halfway through.
  7. In a separate saucepan, melt butter over medium heat. Stir in flour and whisk constantly for about 3 minutes until a golden paste forms (roux).
  8. Slowly ladle hot broth from meat mixture into roux, whisking constantly to combine and prevent lumps. Pour roux mixture back into pot. Stir and simmer uncovered for 5 minutes until gravy thickens.
  9. Remove bay leaf, adjust salt and pepper to taste, and sprinkle chopped fresh parsley before serving.

Notes

Use fresh herbs for best flavor; dried herbs can be substituted at one-third the amount. For gluten-free, substitute flour with cornstarch or arrowroot powder mixed with cold water. If gravy is too thick, add broth or water; if too thin, simmer uncovered longer. Avoid overcrowding meat when searing to get a good crust.

Nutrition

Keywords: Easter gravy, savory gravy, beef gravy, herb gravy, holiday sauce, comfort food, tender meat gravy

Find it online: https://norasfoods.com/savory-easter-gravy-recipe-with-tender-meat-and-fresh-herbs-made-easy/