• Andrew Zimmern Cooks: Beef Gravy


Beef Gravy 101

By Andrew Zimmern

This is an all-purpose beef gravy recipe. I use it to smother Swedish meatballs, roast beef, chops off the grill and broiled steak.

Watch Andrew make this recipe:

Beef Gravy


  • 3 pieces of veal or beef shin, about 2 pounds
  • 1 large shallot, chopped
  • 3 tablespoons flour
  • 2 cups beef broth
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon Banyuls vinegar or red wine vinegar
  • 1/4 cup sour cream


Preheat the oven to 325 degrees F.

Place the veal shin bones and shallots in a roasting pan and cook in the oven for 2 hours.

Remove the roasting pan from the oven and place on a burner over low heat. Push the shin bones and shallot to one side and add the flour. Whisk the flour into the pan drippings to make a roux. Cook for a minute then add the beef stock slowly in batches, whisking to try to prevent clumps. Bring to a simmer, scraping the bottom of the pan to incorporate the roasted fond. Add one tablespoon of fresh dill and the vinegar, stirring to combine. Pour the liquid and solids into a saucepan, cover and allow to simmer for 45 minutes.

Strain the gravy into another saucepan and discard the solids. Simmer the liquid until it has thickened, about 10 minutes. Whisk in the sour cream and the remaining tablespoon of fresh dill. Taste and season with salt and pepper as necessary.

Swedish Meatballs

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