- 2 tbsp oil
- 2 large onions, cut into wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, roughly chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 bay leaves, torn
- 2 tbsp flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 400ml red wine
- 400ml vegetable stock
- 2 tbsp mushroom ketchup
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.
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.