I’m obsessed with gravy. Not only is it delicious, but gravy made from bone broth and traditional fats like meat drippings or butter is a nutritional powerhouse. If my kiddos want to drown their food in gravy, I’m certainly not going to stop them and beef gravy is no exception. It’s great for so many dishes: red meats, fried meats, over breakfast casseroles, drown your scrambled eggs, etc.

The secret to a super quick gravy is two things: bone broth and arrowroot starch. Arrowroot starch is a highly nutritious starch that comes from a tuber. It’s also so easy to work with when making gravy, much easier than using flour and it’s totally grain free. My family can eat grains now, but I still make gravy this way, because it’s so easy.

Ingredients: (makes 3 cups, definitely double this recipe if you have a lot of gravy lovers) (Time: about 3 minutes)

4T butter or fatty meat drippings (I use a pastured butter like Kerrygold. Make sure it’s all butter and not cut with any oils)

2T arrowroot starch (here or easily found in many stores in the gluten free/baking section)

3c dark beef bone broth (instructions here)

3T dry white wine (Dry means a not sweet wine variety. Optional, but man, it takes it to a whole new level! I buy organic or imported as California wine uses a fluoride pesticide in theirs.)

1t mineral-rich salt (here)

 

Instructions: 

 

Place your butter or fatty meat drippings into a pot on medium heat. 

Once heated through, put in the arrowroot starch. 

Use a spatula and mix well and often to slightly brown the starch in the fat. It takes about a minute. The stirring while scraping the bottom prevents lumps. 

Add in the bone broth and wine. 

Keep stirring every 20-30 seconds while scraping the bottom to prevent lumps. (Excuse the steamy pic.) 

When the gravy starts to thicken and stick to your spatula, it’s ready! If you like it thicker, cook it slightly under the thickness you desire as it thickens a bit as it cools. 

Enjoy!