There's nothing quite like a hearty and flavorful gravy to take your favorite comfort foods to the next level, and this stout gravy recipe is no exception. Rich, velvety, and bursting with savory goodness, this gravy is the perfect accompaniment to everything from mashed potatoes to roasted meats. Ready in less than 30 minutes.
Use this to make Irish Bangers and Mash!
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With a base of dark, malty stout beer and slow-cooked onions, this stout gravy recipe strikes the perfect balance between sweet and savory, making it an instant classic that's going to get your taste buds tingling!
You can make it with or without meat drippings so the prep is super easy and quick.
This is one of our favorites for a St. Patrick's Day celebration, but it's so unique, we make it on those nights when we just want something a little different.
So grab your apron and get ready to indulge in the ultimate comfort food with this mouthwatering stout gravy recipe.
Check out these tips on How To Freeze Gravy.
Why you'll love it
- Can be made with or without drippings
- Made in one pan
- Unique flavor profile
Ingredients
Butter - salted butter worked just fine. You can use olive oil or a milk tasting oil like canola or vegetable. Unsalted butter can also work.
Onion - we like to use yellow onions for this recipe, but if you have white or red onions, that will also work.
All purpose flour - this is used to thicken the gravy. Feel free to try a gluten free thickener if needed.
Guinness Irish Stout Beer - this is what gives this stout gravy recipe its unique, intense flavor. If you find that Guinness beer is too strong for your liking, try a brown ale like New Castle or an amber beer like Shiner Bock. There are many different beers available in most grocery stores that you can experiment with.
Beef broth or beef stock - homemade, canned, or from the carton.
Kosher salt and black pepper - to taste.
Equipment
Instructions
Melt butter in a medium saucepan over medium-high heat.
Turn heat to medium and add sliced onions and cook until they are softened and turning golden brown, about 8-10 minutes.
Sprinkle flour over cooked onions and cook for 2-3 minutes (on medium heat) more to cook off the raw flour taste. Stir the mixture often to keep it from burning and ensuring it is well mixed.
Add beer to onion mixture, stirring up any caramelized bits on the bottom of the pan. Stir until well combined. Then pour in the beef broth and simmer onion gravy for 10 to 15 minutes allowing it to thicken and develop and cook off the alcohol.
Serve your stout gravy recipe with your favorite mashed potatoes and sausage!
Kitchen tips
- If you don't like or want to cook with beer, just replace it with more beef broth for a delicious savory gravy.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a spring of fresh thyme or bay leaves before simmering.
- Try a couple teaspoons of brown sugar to add a touch of sweetness.
- Try a teaspoon or two of Worcestershire sauce for added umami flavor.
- If you have made the gravy and find the beer taste too strong, try adding brown sugar, Worcestershire sauce and a splash of heavy cream.
Quick facts
This stout gravy recipe does contain alcohol due to the alcohol content of the beer. According to the USDA, about 40 percent of the alcohol remains after 15 minutes of cooking at 173 degrees F. If you can't have alcohol for any reason, omit it and replace with beef broth.
While "Bangers" or sausages are the traditional dish to pair with stout gravy, you can add Guinness to other dishes like hearty soups and beef stews. In summertime, add a splash to your favorite chicken marinade to jazz up your next backyard barbecue!
How to store and reheat
Store in the refrigerator in an airtight container for up to 5 days.
Freeze in freezer safe containers for up to three months. Thaw overnight in the refrigerator for best results.
Reheat on the stove top over medium-low heat.
Reheat in the microwave at 50 percent power.
What goes good with Stout Gravy?
- Pork chops
- Irish sausage
- Mashed potatoes
- Beef roast and red potatoes
More St. Patrick's day recipes
- Guinness Beef Stew
- Guinness Beer Dark Chocolate Beer Cake
- Irish Soda Bread
- Air Fryer Mashed Potatoes
📖 Recipe
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Gravy Recipe with Onion and Guinness Stout Beer
Ingredients
- 3 tablespoon butter
- 1 yellow or sweet onion medium or large
- 3 tablespoon flour
- ½ cup Guinness Stout beer
- 1.5 cups beef broth
- salt and pepper to taste
Instructions
- Melt 3 tablespoon butter in a medium saucepan over medium-high heat.
- When butter melts, turn heat to medium and add sliced onions and cook until they are softened and turning golden brown, about 8-10 minutes.
- Sprinkle 3 tablespoon flour over cooked onions and cook for 2-3 minutes (on medium heat) more to cook off the raw flour taste. Stir the mixture often to keep it from burning and ensuring it is well mixed.
- Add ½ cup beer to onion mixture, stirring up any caramelized bits on the bottom of the pan. Stir until well combined. Then pour in the 1.5 cups beef broth and simmer onion gravy for 10 to 15 minutes allowing it to thicken and develop and cook off the alcohol.
Notes
Use vegetable broth instead of beef broth for a vegetarian version.
Add a spring of fresh thyme or bay leaves.
Try a couple teaspoons of brown sugar to add a touch of sweetness.
Try a teaspoon or two of Worcestershire sauce for added umami flavor.
If you have made the gravy and find the beer taste too strong, try adding brown sugar, Worcestershire sauce and a splash of heavy cream.
Jean
I sorta make the same although I’m from Scotland and we love our meat I usually wrap thin steak around the sausages , put in a frying pan until all sides are browned then pop into a casserole dish with the gravy cook in the oven for about 40mins ! Delish , you can buy ready made at the butchers here it’s called beef olives !
Nikole Berg
Sounds really good! I would love to go to Scotland one day and taste this dish!
Gary Villers
My daughter and took a trip to Ireland in June. We stayed in Donegal for one night. At dinner they had apple pork bangers on top of a pile of mash potatoes and Guinness brown gravy poured from the top to the bottom settling in the bottom in a large flat bowl.it was like nothing I had ever eaten. The gravy had the onions and juices. It was so savory. Ive been looking for a recipe and I think yours is the one Im going to try. thank you Gary
Nikole Berg
Sounds delish! This is my "American" version so I hope you like it. Aidell's makes a chicken and apple sausage (precooked tho) that is pretty tasty and might make a good stand in?