Making gravy with Daniel Henshall. Have you watched How To Make Gravy on @BingeAU ?

Name: Making gravy with Daniel Henshall. Have you watched How To Make Gravy on @BingeAU ?
Total time: 90 min
Ingredients: 3 tbsp + 300 g Beef; 1 Carrot, sliced; 1 stick Celery, sliced; 3 Shallot, sliced; 5 cloves Garlic, crushed; 2 tbsp Tomato paste; 300 ml Red wine; 2 sprigs Rosemary; 3 tbsp Flour; 1 l Beef stock

By Andy Cooks · 90 min

Ingredients

Beef3 tbsp + 300 g
Carrot · sliced1
Celery · sliced1 stick
Shallot · sliced3
Garlic · crushed5 cloves
Tomato paste2 tbsp
Red wine300 ml
Rosemary2 sprigs
Flour3 tbsp
Beef stock1 l

Instructions

In a large saucepan over medium-high heat, heat the beef fat or oil. Add the beef trimmings with a pinch of salt and brown them well.
Add the shallots and carrot and cook for 3 to 4 minutes until they colour well. Then add the red wine, celery, garlic, tomato paste and rosemary, and reduce the liquid by about three times.
Stir in the flour so everything is evenly coated, and cook for a couple of minutes to cook out the raw flour taste, leaving no dry spots.
Add the beef stock, stir well and bring to a light simmer. Keep cooking until the gravy reaches your desired thickness, then season with salt and strain through a fine sieve.
Serve the gravy hot straight away, or cool it and reheat it when the roast beef is ready.

Summarized from Andy Cooks's video. Watch it for the details.

Watch the recipe video

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