Classic gravy

Name: Classic gravy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1L
Cuisine: French
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 (10½ oz) beef trimmings; 2 tbsp tomato paste; 300ml (10 fl oz) dark ale; 2 sprigs rosemary; 3 tbsp flour; 1L (1¾ pints) beef stock

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Classic gravy

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 (10½ oz) beef trimmings
2 tbsp tomato paste
300ml (10 fl oz) dark ale
2 sprigs rosemary
3 tbsp flour
1L (1¾ pints) beef stock

Directions

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.
Add the shallots and carrots, and continue to sauté for another 3-4 minutes, or until the vegetables develop good colour. Then add the dark ale, celery, garlic, tomato paste, and rosemary, reducing the liquid by about three times.
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.
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.
You can either serve the gravy hot immediately or cool it down and reheat it when your roast beef is ready.