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Gravy

Ingredients

4 shallots, finely sliced
1 carrot, diced
1 stick celery, diced
6 Swiss brown mushrooms, sliced
2 tbsp neutral-flavoured oil (I use peanut)
5 cloves garlic, crushed
2 tbsp flour
2 tbsp tomato paste
200ml (6.8fl oz) dark ale
1 stick rosemary
Small bunch thyme
1L (1.05 quarts) beef stock

Method

1. In a large pot over high heat, add the oil. Once hot, add the shallots and a pinch of salt, then sweat down.
2. After 3-4 minutes, add the rest of the vegetables and cook until some colour starts to develop, then add the garlic.
3. Next, add the flour and tomato paste, stirring well. Cook this for 2-3 minutes to cook out the flour.
4. Now, add the ale, stirring well, and cook for a further 4 minutes before adding the herbs and then the stock.
5. Stir well, and then let it simmer for 40 minutes or until the gravy reaches your desired thickness.
6. When it's thick enough, check the salt level, and if you're happy, pass it through a sieve to remove any solid pieces.

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