Macadamia Free Herb-Scented Beef Gravy
Rich, savory gravy can feel like the finishing touch that pulls an entire meal together, and this herb-scented version delivers serious depth without relying on any nut-based oils or thickeners. Bone broth forms the silky base, while garlic, thyme, rosemary, turmeric, and ginger layer in warmth and complexity that goes far beyond a standard pan sauce. Instead of flour or cornstarch, arrowroot starch does the thickening work here — it produces a beautifully glossy, smooth consistency that clings to meat and vegetables just the way good gravy should. The apple cider vinegar adds a subtle brightness that keeps the richness from feeling heavy. Straining the finished gravy through a fine-mesh sieve gives it that polished, restaurant-quality look with none of the chunky bits. Whether you're spooning it over a Sunday roast or a simple weeknight plate, this is the kind of from-scratch gravy that makes people ask for the recipe.
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Learn more →Ingredients
6 servings
- 2 tbsp beef drippings oil or coconut oil
- 2 cloves garlic, minced
- 2 cups bone broth
- 1 tsp apple cider vinegar
- ½ tsp fresh thyme leaves
- ½ tsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 2 tbsp cold water
- ½ tsp salt, or to taste
- 1 tsp fresh parsley, finely chopped (optional)
Instructions
- 1
Heat the beef drippings (or coconut oil) in a medium saucepan over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute. Watch closely so it does not brown.
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