Roast Potatoes Gravy

40 mins
Serves 1
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Directions

  1. 1In a large pot over high heat, add the oil. Once hot, add the shallots and a pinch of salt, then sweat down.
  2. 2In a large pot over high heat, add the oil. Once hot, add the shallots and a pinch of salt, then sweat down.
  3. 3In a large pot over high heat, add the oil. Once hot, add the shallots and a pinch of salt, then sweat down.
  4. 4After 3-4 minutes, add the rest of the vegetables and cook until some colour starts to develop, then add the garlic.
  5. 5After 3-4 minutes, add the rest of the vegetables and cook until some colour starts to develop, then add the garlic.
  6. 6After 3-4 minutes, add the rest of the vegetables and cook until some colour starts to develop, then add the garlic.
  7. 7Next, add the flour and tomato paste, stirring well. Cook this for 2-3 minutes to cook out the flour.
  8. 8Next, add the flour and tomato paste, stirring well. Cook this for 2-3 minutes to cook out the flour.
  9. 9Next, add the flour and tomato paste, stirring well. Cook this for 2-3 minutes to cook out the flour.
  10. 10Now, add the ale, stirring well, and cook for a further 4 minutes before adding the herbs and then the stock.
  11. 11Now, add the ale, stirring well, and cook for a further 4 minutes before adding the herbs and then the stock.
  12. 12Now, add the ale, stirring well, and cook for a further 4 minutes before adding the herbs and then the stock.
  13. 13Stir well, and then let it simmer for 40 minutes or until the gravy reaches your desired thickness.
  14. 14Stir well, and then let it simmer for 40 minutes or until the gravy reaches your desired thickness.
  15. 15Stir well, and then let it simmer for 40 minutes or until the gravy reaches your desired thickness.
  16. 16When it's thick enough, check the salt level, and if you're happy, pass it through a sieve to remove any solid pieces.
  17. 17When it's thick enough, check the salt level, and if you're happy, pass it through a sieve to remove any solid pieces.
  18. 18When 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
  • 4 shallots
  • 4 shallots
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 celery stick
  • 1 celery stick
  • 1 celery stick
  • 6 Swiss brown mushrooms
  • 6 Swiss brown mushrooms
  • 6 Swiss brown mushrooms
  • 2 tbsp neutral-flavoured oil
  • 2 tbsp neutral-flavoured oil
  • 2 tbsp neutral-flavoured oil
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 200 ml dark ale
  • 200 ml dark ale
  • 200 ml dark ale
  • 1 rosemary stick
  • 1 rosemary stick
  • 1 rosemary stick
  • 1 small bunch thyme
  • 1 small bunch thyme
  • 1 small bunch thyme
  • 1 L beef stock
  • 1 L beef stock
  • 1 L beef stock

Equipment

large potknifecutting boardwooden spoonsievegravy jug