Christmas gravy

Ingredients

• 4 shallots, finely sliced
• 1 carrot, diced
• 1 stick of celery, diced
• 2 tbsp beef tallow
• 5 cloves garlic, crushed
• 4 tbsp flour
• 2 tbsp tomato paste
• 375 ml (12 fl oz) dark ale
• 1 stick of rosemary
• 1 small bunch of thyme
• 1L (1.05 quarts) beef stock

Directions

1. Heat a large pot over high heat and add the beef tallow. Once it's hot, add the shallots with a pinch of salt and cook until they soften.
2. After about 3-4 minutes, add the carrot and celery. Cook until they begin to brown slightly, then stir in the garlic.
3. Add the flour and tomato paste next, mixing thoroughly. Cook for 2-3 minutes to remove the raw flour taste.
4. Gradually pour in the dark ale, stirring continuously. Cook for 4 minutes, then add the rosemary, thyme, and beef stock.
5. Stir the mixture well. Allow it to simmer for about 40 minutes, or until the gravy reaches your preferred consistency.
6. Once the gravy is sufficiently thick, taste and adjust the seasoning if necessary. Finally, strain it through a sieve to remove any solid bits before serving.