Thick or thin, the choice is yours, but when it comes to Homestyle Gravy with Peas and Carrots, I think thick is best! This easy to make from scratch gravy is deliciously savoury and a perfect vessel to suspend those buttered carrots and peas into! Pour liberally over mashed potatoes and dig in!
We love gravy in our home, and to be perfectly honest, I make it quite often. Most people will make gravy at specific times of the year, like Thanksgiving, for example, but we like it all year round. Homestyle Gravy with Peas and Carrots is the newest way I’ve been able to mix up our normal meal routine. To be honest, I poured this gravy over my homemade Herb Butter Mashed Potatoes and it was divine! I could have eaten it as a meal without any main at all!
When it comes to homemade gravies, there has to be a million recipes out there. In fact, when I started out to write this recipe, I had to pay very close attention to what I was adding. Everything needed to be specific and measured so that the recipe would work well for you at home. Whenever I make gravy from scratch, I just do whatever feels right, without any precise measurements at all.
That’s the thing about something like a gravy recipe. In most cases, it’s a recipe that has been handed down from generation to generation. Most of us like to prepare gravy like our mom used to make. So, we might have learned it from her, just by watching. In the case that making gravy from scratch is new to you, don’t worry, I have measured everything precisely so that there’s no guesswork at all left in it for you!
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PEAS AND CARROTS IN GRAVY
I know it sounds weird, but hear me out! How many times in your life have you sat down to a meal that had gravy served with it? Many, I’d assume! And, on that plate, there might have been either turkey or ham, maybe even beef or chicken. Surely there were mashed potatoes and a side or two like carrots, brussels sprouts, beans, etc. Am I right so far?
And, in those instances, how many of you can say that you only eat one thing at a time on your plate? To be honest, I know of only one person that will eat all of one thing on the plate first, before moving on to the next. In most cases – especially in my case – I like to build the perfect bite in each forkful. Let’s see… it would go something like this: a piece of turkey (or whatever meat is on my plate), a bit of potato, maybe some stuffing, and of course, gravy! Doesn’t that sound delicious?
So, in this Homestyle Gravy with Peas and Carrots recipe, I’ve basically just eliminated the building of the perfect bite! Look at this delicious bowl of mashed potatoes! Don’t you just want to shovel it into your mouth with a big spoon!? Oh, and also, I think that with St. Patrick’s Day coming up, this would make a lovely dinner! Irish recipes often contain potatoes, so go for it!
INGREDIENTS NEEDED TO MAKE THIS RECIPE:
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Butter – It looks like a lot, but this recipe makes a lot of gravy! If you use salted butter, cut back on the added salt by half.
- All Purpose Flour – This is the thickening agent.
- Vegetable Broth – I’m making a vegetarian gravy. You can use chicken broth if you aren’t a vegetarian.
- Dried Thyme – Thyme is one of those magical ingredients that adds so much homestyle flavour to any dish. I use it quite often!
- Dried Sage – The same can be said about sage as was said about thyme above. Go easy on the sage, because dried sage is strong and can easily overpower a dish.
- Onion Powder – Gravy isn’t gravy without some onion, is it? I use onion powder rather than real onion to keep the gravy smooth.
- Salt and Ground Black Pepper
- Frozen Peas & Carrots – Frozen makes it easy. They are fresh, the carrots are already diced, and it’s a nice shortcut.
Lord Byron’s Notes
Gravy is always a little bit salty, let’s face it! But, there’s a fine line between a good salty flavour and just way too much salt! In this recipe, saltiness will come from the butter and the salt. Always use low-sodium vegetable stock, because regular stock can be quite salty. It’s easier to adjust the seasoning by adding salt rather than trying to dilute it.
HOW TO MAKE HOMESTYLE GRAVY WITH PEAS AND CARROTS
This is a quick and easy recipe, and it can easily be just gravy too if that’s what you want. If you’re not feeling the addition of the peas and carrots, just leave them out. It’s really that simple. Since the peas and carrots are the last things to be added to the recipe, you can just stop after you adjust the seasoning. Are you ready? Here’s how I make it!
In a large skillet, over medium-high heat, melt the butter until it begins to bubble. Add in the flour and use a whisk to blend the flour into the butter. Continue to slowly whisk the mixture at all times. You don’t want to scorch the flour, but you do want to cook it and brown it. The browner the butter and flour mixture becomes (without being burnt!) the darker your gravy will be. All in all, you should cook the butter and flour mixture for 5-7 minutes.
Next, add the vegetable stock one cup at a time. Be sure to whisk well after each addition, incorporating the stock into the flour and butter mixture. It will be thick, but will thin out a little after each cup of stock is incorporated. I used 4 cups of stock. If you want a thinner gravy, continue to add stock in half-cup increments.
Next, season the gravy with the onion powder, dried thyme, dried sage, salt, and ground black pepper. Whisk well and taste. Adjust with more salt if needed. Reduce the heat to simmer. Add in the peas and carrots and stir to combine. The gravy is now ready to serve. However, you can leave it on simmer for up to one hour, just remember to stir every ten minutes or so.
NOTHING BEATS THE PAIRING OF GRAVY AND MASHED POTATOES!
No matter what you do with this gravy, my favourite way to serve it might seem a little old-fashioned and unimaginable, but I really don’t care. I like to ladle this gravy over a big helping of mashed potatoes. That’s just the most comforting food I can think of when it comes to Homestyle Gravy with Peas and Carrots. But, let me let you in on a little secret…
In our home, gravy is not just ladled over a mound of mashed potatoes without planning, thought, or design. No, that’s not how we roll! First, you pile your mashed potatoes into a bowl. Using a bowl prevents the abundant amount of gravy from spilling over the sides.
Next, you take the back of your fork or spoon (yes, mashed potatoes should be eaten with a spoon!) and make a well into the center of the mashed potato mound. Then, you ladle the gravy into the well and let it pour over the sides. That, my dear friends, is how gravy this good should be served!
FREEZING AND RE-HEATING
Gravy is one food item that can stand up well to being frozen. In fact, I will often freeze leftover gravy for up to three months. When freezing Homestyle Gravy with Peas and Carrots, I like to make sure it’s completely cooled. The best way to do this is to just turn off the heat, remove the lid, and let the pot of soup just sit at room temperature for at least ninety minutes. Then, stir well to ensure none of the ingredients have settled at the bottom.
Portion as you wish. I like to portion about three-quarters of a cup per person. We love a lot of gravy, so portion what works best for you. Use a freezer-friendly container with a very tight-fitting lid. Also, be sure to label the gravy so you know what it is! And, whenever freezing food, it’s always a good idea to write the date on the item too.
To reheat, allow the gravy to sit at room temperature for at least two hours. Then, slowly simmer in a covered saucepan. In some cases, the gravy might not be as thick as it was when it was first made. You can bring the gravy up to a boil, whisking well to bring it back to life – which in our home is super smooth! If you’re not worried about it being a little thinner, add a tablespoon or two of water. It will certainly help to revive the gravy and make it silky smooth once again.
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Homestyle Gravy with Peas and Carrots
- 4 tablespoons salted butter
- 6 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups frozen peas and carrots
- 1 dash browning sauce, optional
- Place the frozen peas and carrots into a microwave-safe bowl with a dash of salt and pepper. Heat for two minutes on high speed or until completely thawed and hot. Drain off any liquid and optionally, stir through a teaspoon of butter until melted. Set aside.
- In a large skillet, over medium-high heat, melt the butter until it begins to bubble.
- Add in the flour and use a whisk to blend the flour into the butter. Continue to slowly whisk the mixture at all times. You don’t want to scorch the flour, but you do want to cook it and brown it. The browner the butter and flour mixture becomes (without being burnt!) the darker your gravy will be. All in all, you should cook the butter and flour mixture for 5-7 minutes.
- Next, add the vegetable stock one cup at a time. Be sure to whisk well after each addition, incorporating the stock into the flour and butter mixture. It will be thick, but will thin out a little after each cup of stock is incorporated. If you want a thinner gravy, continue to add stock in half cup increments.
- Next, season the gravy with the onion powder, dried thyme, dried sage, salt, and ground black pepper. Whisk well and taste. Adjust with more salt if needed. If adding browning sauce, do so now.
- Reduce the heat to simmer.
- Add in the peas and carrots and stir to combine. The gravy is now ready to serve. However, you can leave it on simmer for up to one hour, just remember to stir every ten minutes or so.
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