Beef ‘n Onion Gravy with Black Sheep Ale

Beef ‘n Onion Gravy with Black Sheep Ale


1 large onion, finely sliced
40g butter
40g plain flour
200ml Black Sheep Ale
500ml beef stock (made from 1 Kallo organic beef stock cube)
250ml boiling water
2 tsp Bovril
1 tbsp bilberry jam (or seedless blackberry jam)
2 tbsp malt vinegar
Maldon smoked sea salt
Ground white pepper


Melt the butter in a saucepan over a medium heat then add the sliced onion. Cook gently until the onion is golden. Whisk in 40g plain flour and stir for two minutes until the flour smells nutty. Gradually add the beer and beef stock while whisking. Followed by 250ml boiling water. Whisk in the Bovril, bilberry jam and malt vinegar. Simmer gently for 30 minutes whisking from time to time. Season to taste with Maldon smoked sea salt and white pepper.


Recipe by Paul Robinson
Instagram: @yorkshiregourmet