Andy’s Classic Gravy recipe
Ingredients
– 3 tbsp beef fat (or neutral-flavoured oil)
– 1 carrot, sliced
– 1 stick of celery, sliced
– 3 shallots, sliced
– 5 cloves garlic, crushed
– 300g beef trimmings
– 2 tbsp tomato paste
– 300ml red wine
– 2 sprigs rosemary
– 3 tbsp flour
– 1L beef stock
Method
1. In a large saucepan over medium-high heat, add the beef fat (or oil). Once hot, add the beef trimmings with a pinch of salt and sauté until well browned.
2. Add the shallots and carrots, and continue to sauté for another 3-4 minutes, or until the vegetables develop good colour. Then add the red wine, celery, garlic, tomato paste, and rosemary, reducing the liquid by about three times.
3. Stir in the flour, making sure to coat all the ingredients evenly. Cook for a couple of minutes to remove the raw taste of the flour, ensuring no dry spots remain.
4. Add the beef stock, stirring well, and bring the pot to a light simmer. Continue to cook and reduce until the gravy reaches your desired thickness. Once the consistency is right, season with salt and strain the gravy through a fine sieve.
5. You can either serve the gravy hot immediately or cool it down and reheat it when your roast beef is ready.
