• 2 tbsp oil
  • 2 large onions, cut into wedges
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 bay leaves, torn
  • 2 tbsp flour
  • 400ml red wine
  • 400ml vegetable stock
  • 2 tbsp mushroom ketchup


  • STEP 1

    Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.

  • STEP 2

    Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.

Recipe from Good Food magazine, December 2012

Goes well with


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