Just in time: Stout Gravy

This one is a bit more complex, but we're going to skip the powder gravy or salty jar stuff and make gravy with stout beer.



3-4 carrots
Onion
Bay leaves
Sage
Thyme
3/4 cup Stout beer
1/4 cup Flour
2 cups Beef stock, unsalted
1/4 cup Butter



(I snuck a couple of cherry tomatoes in there, not necessary but if you've got some around, add a little. Just a little, it's not spaghetti sauce.)

First, put 1/4 cup of butter in a pot, get it melting. Add chopped carrot and onion, cook that till the veg is soft. Add 1/4 cup of flour and mix well, cook that for a few minutes. You just made a roux, look at you!

Slowly add 2/3 cup of beef stock, mixing well each time, 3 times. Be sure to keep the roux smooth or you'll have lumpy gravy. Once that is added and mixed, add bay leaves, thyme, sage, and coriander, plus 3/4 cup stout. Mix well, cook on low heat for a while, 20 minutes or so. Strain out the veg and bay leaves, salt & pepper to taste, you've got gravy. Good gravy.