What's better on a bone-chilling winter night than a new twist on old fashioned comfort food? This gravy recipe is delicious on roast tenderloin, roast beef, or even meat loaf!

 

1 TBSP. olive oil

2 large onions, coarsely sliced

6 garlic cloves

1/2 carrot, coarsely sliced

1/2 rib of celery, coarsely sliced

6 oz. Ipswich Dark Ale

1 1/2 cups beef stock

1 bay leaf

1/2 tsp. dried thyme

defatted pan juices

1 TBSP. flour

salt & pepper

 

In a large heavy pan, heat olive oil over medium heat. Add onions, garlic, carrot and celery. Cover, and cook 15-20 minutes, stirring occasionally until the vegetables begin to brown. Add the ale and heat until the liquid is reduced by half. Add the stock, bay leaf, and thyme. Reduce to a simmer, cover, and cook for 30 minutes.

 

Pour off all the pan juices from the roast meat into a measuring cup. Spoon off one TBSP of fat and add to a saucepan. Remove the rest of the fat and discard. Add juices to the stock mixture in the large pan.

 

Heat the fat in a saucepan over medium heat, and stir in the flour. Continue to stir until the fat and flour and blended into a roux. Cook a minute more, and stir the roux into the gravy. Bring to a boil, and cook to thicken it for 5 minutes. The gravy should have the consistency of heavy cream. Remove the bay leaf and serve over meat.

 

This recipe was developed by The Food Science & Safety Program at North Shore Community College.