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Export 11 ingredients for grocery delivery
Step 1
Add the butter to a large roasting pan or pot over medium heat until it’s melted.
Step 2
Next add in the celery, carrots, shallots, garlic cloves, herbs, and any additional meat trimmings or scraps.
Step 3
Sauté for 4 to 5 minutes or until everything starts too lightly brown.
Step 4
Deglaze with the red wine while scraping the bottom of the pan to release and fond.
Step 5
Once the wine is au sec, or almost gone, add the beef stock and turn the heat up to high heat.
Step 6
Cook for 10 to 15 minutes or until the liquid has reduced by about 25%. It’s totally okay to eyeball it here. Doing this process will ensure the gravy is richer in flavor and color.
Step 7
In the meantime, make your beurre manie.
Step 8
Once the stock is reduced, whisk in the beurre manie a little bit at a time to ensure no clumps form.
Step 9
Turn the heat down to low medium and cook for 5 to 7 minutes to remove any starch flour flavors.
Step 10
Season the gravy with salt and pepper, and finish with 1 tablespoon of butter.
Step 11
Strain the beef gravy through a fine mesh strainer or chinois.
Step 12
Serve with optional garnish of minced fresh herbs or chives.
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