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Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.

Sprinkle the all-purpose flour over the garlic and butter. Whisk constantly for 1-2 minutes to create a roux. It should be light golden brown.

Slowly pour in the red wine, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the wine to reduce slightly and the alcohol to cook off.

Gradually whisk in the beef broth and the bistro gravy concentrate. Continue whisking until the gravy is smooth and lump-free.

Add the chopped fresh thyme, salt, and black pepper. Bring the gravy to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until it thickens to your desired consistency. If it becomes too thick, add a splash more broth.

Taste and adjust seasoning as needed. Serve hot over mashed potatoes, roasted meats, or any dish that calls for a rich, flavorful gravy.


Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.

Sprinkle the all-purpose flour over the garlic and butter. Whisk constantly for 1-2 minutes to create a roux. It should be light golden brown.

Slowly pour in the red wine, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the wine to reduce slightly and the alcohol to cook off.

Gradually whisk in the beef broth and the bistro gravy concentrate. Continue whisking until the gravy is smooth and lump-free.

Add the chopped fresh thyme, salt, and black pepper. Bring the gravy to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until it thickens to your desired consistency. If it becomes too thick, add a splash more broth.

Taste and adjust seasoning as needed. Serve hot over mashed potatoes, roasted meats, or any dish that calls for a rich, flavorful gravy.
