80 beef gravy recipes

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Pan-seared caribou cube steaks topped with bacon-studded rice and mushroom stuffing, simmered in savory mushroom gravy. A hearty wild game dinner for hungry folks.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Homemade beer barbecue sauce with brown sugar, two kinds of mustard, Worcestershire, and steak sauce simmered thick. A bold, sweet-tangy basting sauce for grilling.

A bold beef barbecue sauce simmered with beer, chili sauce, pimento-stuffed olives, and butter. Briny, tangy, and ready in 15 minutes. Makes 1½ cups of pure backyard magic.

This might become your new favorite barbecue sauce. Should you serve Märzen with dishes prepared with it? Certainly; but if you prefer a bolder style of beer (Märzen is sweet and mild), go for it!

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Homemade Mexican piloncillo syrup infused with cinnamon and whole cloves. Dark, rich, and caramel-like. Stir it into coffee, drizzle over pancakes, or use in cocktails.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Homemade pepper vodka infused with hot chili peppers for at least a week, plus a creamy vodka pasta sauce recipe with tomatoes, butter, cream, and Parmesan.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.