For 4 - 6 servings)

Prep and cook time: 1 h 40 min

Difficulty: Medium

Cannot be frozen


3 tbsp olive oil

300 g | 11 oz | 2 cups beef trimmings, steak off-cuts

2 large onions

2 celery sticks, diced

1 pinch dried rosemary

1 pinch dried thyme

2 bay leaves

500 ml | 18 fl oz | 2 cups water

3 tbsp coconut aminos

2 tbsp butter, cubed

sea salt
freshly ground black pepper


1 Heat half of the olive oil in a large saucepan or casserole dish set over a moderate heat until hot.

2 Add the beef trimmings and a pinch of salt, sautéing for 4-5 minutes until golden-brown. Remove from the pan.

3 Add the remaining oil and then the onions, celery, and a pinch of salt, sautéing for 5 minutes until coloured.

4 Return the beef trimmings and any accumulated juices to the pan, stirring well. Stir in the dried herbs, bay leaves, water, coconut aminos, and some more salt and pepper.

5 Bring to the boil before reducing to a very gentle simmer for 1 hour; stir from time to time, and adding more water if the liquid starts to run dry.

6 Once the beef trimmings and vegetables are very soft, strain the liquid from the gravy into a measuring jug. Add the beef trimmings and vegetables to a food processor along with most of the strained liquid.

7 Blend on high until smooth, adding more liquid as needed to thin out the consistency. Add the butter and more salt and pepper to taste, blending again until incorporated.

8 Pass through a fine sieve into a gravy boat before serving.