HOW TO MAKE BEEF GRAVY WITHOUT DRIPPINGS RECIPES

Steps:

• For the stock: Preheat the oven to 425 ̊. Toss the wings, carrots, celery, onion, parsley, thyme and rosemary on a baking sheet with the olive oil, salt and a few grinds of pepper. Roast until everything is a deep golden brown, 1 to 1 1/2 hours. Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside. For the gravy: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is a deep golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt and a few grinds of pepper. Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.

Steps:

• For the stock: Preheat the oven to 425 ̊. Toss the wings, carrots, celery, onion, parsley, thyme and rosemary on a baking sheet with the olive oil, salt and a few grinds of pepper. Roast until everything is a deep golden brown, 1 to 1 1/2 hours. Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside. For the gravy: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is a deep golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt and a few grinds of pepper. Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.