Savory Beef & Mushroom Gravy with Sherry (Gluten-Free)

There’s nothing quite like homemade gravy to elevate a meal from good to absolutely unforgettable. This gluten-free beef and mushroom gravy with sherry wine is rich, savory, and surprisingly easy to make from scratch. Whether you’re planning a holiday feast or just want to make weeknight dinner extra special, this gravy delivers restaurant-quality flavor in just 20 minutes.

Why You’ll Love This Gluten-Free Beef Gravy

Traditional beef gravy recipes often rely on wheat flour as a thickener, but this gluten-free version uses cornstarch instead, creating a silky-smooth texture without any gluten. The addition of baby portabella mushrooms adds an earthy depth and meaty texture that makes this gravy incredibly satisfying.

The secret ingredient? Dry sherry wine. It adds a subtle sweetness and complexity that pairs beautifully with the savory beef bone broth and aromatic herbs. Combined with Worcestershire sauce, soy sauce, and a touch of Dijon mustard, every spoonful is packed with umami-rich flavor.

What Makes This Gravy Recipe Special

Unlike basic gravies that can taste one-dimensional, this recipe layers flavors for maximum impact. Fresh herbs like thyme and sage bring brightness, while curry powder adds an unexpected warmth that makes people wonder, “What’s that amazing flavor?” The shallots and garlic create a fragrant base, and the mushrooms give the gravy body and texture.

This isn’t just gravy—it’s a flavor experience that will have your family asking for seconds (and thirds).

Perfect for Any Occasion

This versatile gravy works beautifully for both everyday meals and special occasions. Drizzle it over mashed potatoes, serve it alongside roasted chicken or beef, pour it over meatloaf, or use it to top biscuits for a comforting breakfast. It’s an absolute must-have for Thanksgiving and Christmas dinners, and it’s fancy enough for dinner parties but easy enough for a Tuesday night.

Because it comes together so quickly, you can make it while your main dish rests, ensuring everything arrives at the table hot and ready to enjoy.

Ingredient Notes and Substitutions

Beef Bone Broth: The foundation of great gravy is great broth. Use high-quality beef bone broth for the richest flavor. You can also use regular beef stock or broth, though bone broth provides more body and nutrients.

Baby Portabella Mushrooms: Also called cremini mushrooms, these add wonderful earthy flavor. You can substitute with white button mushrooms, shiitake mushrooms (remove stems first), or even a mix of wild mushrooms for a more complex flavor.

Sherry Wine: Dry sherry is key here—avoid cooking sherry, which contains added salt. If you don’t have sherry, you can substitute with dry Marsala wine, dry white wine, or even a splash of brandy.

Cornstarch: This gluten-free thickener creates a glossy, smooth gravy. Make sure to mix it with cold water first to create a slurry, which prevents lumps from forming.

Soy Sauce: Use gluten-free tamari if you need this to be completely gluten-free. The soy sauce adds depth and umami. Coconut aminos work as a soy-free alternative.

Herbs: Fresh herbs are wonderful, but dried herbs work perfectly too. Just use half the amount since dried herbs are more concentrated.

Tips for the Best Homemade Gravy

Brown the Mushrooms Properly: Don’t rush this step! Let the mushrooms cook undisturbed for a few minutes so they can release their moisture and develop a golden-brown color. This caramelization adds incredible depth to your gravy.

Deglaze Thoroughly: When you add the sherry, use a wooden spoon or spatula to scrape up all those flavorful browned bits stuck to the bottom of the pan. This is where so much of the flavor lives.

Add the Cornstarch Slurry Slowly: Pour it in while whisking constantly to prevent lumps. If you do get lumps, don’t panic—just strain the gravy through a fine-mesh sieve.

Adjust the Consistency: Prefer thicker gravy? Add more cornstarch slurry. Want it thinner? Whisk in more broth. You’re in control.

Taste and Season: Don’t forget to taste before serving! The salt level can vary depending on your broth, so adjust with salt and freshly cracked black pepper to your preference.

Make-Ahead and Storage Instructions

This gravy is perfect for meal prep! You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. It will thicken as it cools, so when reheating, whisk in a splash of beef broth to return it to the perfect consistency.

To reheat, warm it gently over medium-low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each.

Gravy also freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This gluten-free beef and mushroom gravy is incredibly versatile. Here are some of our favorite ways to serve it:

• Classic mashed potatoes or creamy mashed cauliflower
• Roasted turkey, chicken, or beef
• Meatloaf or salisbury steak
• Pork chops or pork tenderloin
• Over rice or quinoa for a simple, comforting meal
• Biscuits and gravy for breakfast or brunch
• Shepherd’s pie or cottage pie
• Roasted vegetables like carrots, parsnips, or Brussels sprouts

Frequently Asked Questions

Can I make this gravy without wine?
Yes! Simply replace the sherry with an equal amount of beef broth. You’ll lose some complexity, but it will still be delicious. A splash of balsamic vinegar can help add some of that acidity back.

Is this gravy dairy-free?
It can be! Simply use oil instead of butter when sautéing the vegetables. The gravy will still be rich and flavorful.

Can I use a different thickener?
Cornstarch is ideal for gluten-free gravy, but you can use arrowroot powder in the same way. Avoid using flour substitutes like almond flour or coconut flour, as they won’t create the same smooth texture.

Why is my gravy lumpy?
Lumps usually form when the cornstarch isn’t properly mixed with cold water first, or when it’s added too quickly to hot liquid. Always create a slurry and pour slowly while whisking. If you do get lumps, strain the gravy.

Can I double this recipe?
Absolutely! This recipe doubles or triples easily. Just make sure you’re using a large enough pan to accommodate the extra volume.

Why Homemade Gravy Beats Store-Bought Every Time

We know jarred gravy is convenient, but once you’ve tasted homemade, there’s no going back. Store-bought gravies often contain preservatives, excess sodium, and artificial flavors. When you make gravy from scratch, you control exactly what goes in, and the flavor difference is remarkable.

This recipe proves that homemade doesn’t have to mean complicated or time-consuming. With simple ingredients and just 20 minutes, you can create a gluten-free gravy that tastes like you’ve been simmering it all day.

Final Thoughts

New England Pot Roast and Savory Mushroom Gravy With Sherry – 01/09/26

This savory beef and mushroom gravy with sherry is about to become your new go-to recipe. It’s gluten-free, flavorful, and so easy that you’ll wonder why you ever relied on packets or jars. The combination of earthy mushrooms, aromatic herbs, and the subtle complexity of sherry creates a gravy that’s truly special.

Whether you’re serving it at Thanksgiving, spooning it over Sunday pot roast, or just making Tuesday’s chicken dinner a little more exciting, this gravy delivers every single time.

Ready to make the best gluten-free gravy of your life? Let’s get cooking!