If you are needing a gravy recipe for beef, turkey or other main dishes for Christmas, see this Holiday Red Wine Gravy Recipe!
Holiday Red Wine Gravy
For one side of our family, turkey shows up at Christmas and Thanksgiving. However, many families have a separate main dish for Christmas. The traditional meats are beef roast and ham, but you can do whatever your family’s favorite is!
With more families staying home this year, I am excited to share holiday recipes that you can use to make your family a special holiday dinner. This Holiday Red Wine Gravy has a richness that is perfect for beef and roast.
There’s no need to scramble for a gravy recipe last minute– or throw together a few ingredients and hope they turn out well! Gravy is one of those dishes that has a few ingredients- but can be problematic if you mix it up out of order or use the wrong ratios.
I can promise you I’ve thrown out a pan of gravy at least once! Many of our grandmothers can make gravy by just eyeballing the ingredients and watching it closely on the stove. However, if this is your first time making it or you aren’t sure it will be perfect by just throwing things together- see this recipe below.
Start on the Stove:
To start this recipe, make sure you have dried bay leaves on hand. This is something you may not have in your spice cabinet, but you don’t want to skip this ingredient or try to substitute. You will use two full leaves inside the gravy, in a small sauce pan on the stove.
Bay Leaves add a lot of flavor, and are common in spicier dishes including Cajun cooking. If you see it on your ingredients list- always add it! Another tip is that if you do have bay leaves sitting in the pantry for a longer period of time, they can dry out and break down as soon as they are added to your mixture. To avoid this, be sure your bay leaves spice bottle hasn’t expired!
Add Red Wine:
The other ingredient you will start with is Red Wine. It doesn’t matter what brand, and in most areas of the country you can pick up a bottle right in the grocery store. If you aren’t familiar with wines, ask the grocer in the deli or fresh cheese area which one would be good for cooking. They can usually point you in the right direction. This recipe only calls for 2 cups, so you could also opt to use 1-2 of the mini bottles instead of a bottle, which may be a frugal option.
If you’re concerned about the alcohol content when cooking with wine, keep in mind that alcohol will decrease as the mixture boils. You will boil your red wine, bay leaves, and broth for 10 minutes, so it will have evaporated or “reduced” over that time. If you added alcohol to a recipe without cooking or boiling, it would keep that content. If you need more info on cooking with wines, there are lots of good sources online.
Mixing Up Cornstarch for a Gravy Recipe:
This is one thing that will make or break a good gravy recipe! Adding that cornstarch. As a rule, cornstarch and flour cannot be added to a hot mixture. It will clump forever, and you can’t undo it! Again– yep, been there!
Instead, add your cornstarch to a little cold water in a separate measuring cup. I usually go with about 1/4 a cup or more if I am doubling the gravy recipe. Slowly add the slurry into your gravy, whisking constantly. If you go to fast, you can actually still get clumps!
After all the cornstarch is mixed in, continue to whisk often and let gently boil for around 5 minutes. It should thicken as it cooks. Add to a gravy boat or server and serve hot. Keep in mind it will continue to thicken slightly as it stands.
Finishing Up Your Gravy Recipe:
One thing I love about this recipe is the deep and rich color. Turkey gravy is delicious too, but for meats like roast or Prime Rib (if you happen to splurge and make it), a rich gravy recipe is amazing.
As with any gravy, this recipe works best if you are using the fresh drippings from the meat you’ve just roasted. If that’s not possible, a good beef or turkey stock will work too. If you have your own homemade broth from previous recipes, now is the time to use it!
I hope you enjoy this Gravy Recipe. Print below!
- 2 cups Red Wine (any brand)
- 2 cups Chicken/Turkey Broth
- 2 Bay Leaves
- Thyme Springs
- 1 tbsp. Cornstarch + Small amount of cold water, about 1/4 cup per tablespoon of Cornstarch used
- Salt and Pepper to taste
Bring red wine and chicken/turkey broth to a boil, and then lower to medium heat.
Add the bay leaves and thyme springs.
Once it has been cooking for around 10 minutes, mix the cornstarch with a little water to dissolve.
Add the cornstarch, salt and pepper.
Continue cooking approximately 5 minutes over medium heat, while stirring until it’s thickened. If it's not at desired thickness after 5 minutes, mix up 1 more Tbsp. Cornstarch + cold water slurry. Whisk in slowly while stirring, and continue cooking gently for 5 more minutes.
If gravy has not reached desired thickness after 1 T. Cornstarch added, repeat step
Amount Per Serving: Calories: 255Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 242mgCarbohydrates: 23gFiber: 0gSugar: 1gProtein: 11g