Directions
- 1In a large pot over high heat, add the oil. Once hot, add the shallots and a pinch of salt, then sweat down.
- 2After 3-4 minutes, add the rest of the vegetables and cook until some colour starts to develop, then add the garlic.
- 3Next, add the flour and tomato paste, stirring well. Cook this for 2-3 minutes to cook out the flour.
- 4Now, add the ale, stirring well, and cook for a further 4 minutes before adding the herbs and then the stock.
- 5Stir well, and then let it simmer for 40 minutes or until the gravy reaches your desired thickness.
- 6When it's thick enough, check the salt level, and if you're happy, pass it through a sieve to remove any solid pieces.
Ingredients
- 4 shallots
- 1 carrot
- 1 celery stick
- 6 Swiss brown mushrooms
- 2 tbsp neutral-flavoured oil
- 5 garlic cloves
- 2 tbsp flour
- 2 tbsp tomato paste
- 200 ml dark ale
- 1 rosemary stick
- 1 small bunch thyme
- 1 L beef stock
Equipment
large potknifecutting boardwooden spoonsievegravy jug
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