1 - red onion
1 - small carrot
1 - celery stalk
2 tbsp - olive oil
3 - garlic cloves
1 sprig - fresh rosemary
2 sprigs - fresh thyme
1 1/2 cups - red wine
4 cups - vegetable stock
3 tbsp - cornstarch
6 tbsp - room-temperature water
1 tbsp - tomato paste
1 tsp - yeast extract (e.g.- Marmite)
1 tsp - English mustard- prepared
1 tsp - dark brown sugar
1/2 tsp - salt
1/2 tsp - black pepper
- Peel and finely dice the red onion, carrot, and celery, keeping them separate on the cutting board
- Pour the olive oil into the hot pan | Add the diced onion and cook for 2 minutes | Peel and crush the garlic cloves into the pan and stir everything together | Cook for 2 minutes until you've released the aroma of the garlic
- Add the diced carrot and celery and the rosemary and thyme sprigs | Stir everything together on the heat for about 7 minutes, until the vegetables are well softened | Pour in the red wine and cook until most of the liquid has evaporated
- Pour the vegetable stock into the pan | Turn up the heat so that it's bubbling nicely, then reduce to a gentle simmer, put the lid on, and cook for 10 minutes
- Take the pan off the heat and strain the liquid into a bowl through a sieve so that you're left with a clear stock | Pour it back into the pan and put it back on the heat
- Put the cornstarch into a small glass | Add the water and mix together with a fork, stirring really well to ensure there are no lumps
- Add the cornstarch mixture to the pan and whisk continuously while the gravy bubbles away for 5 minutes, until you have a nice, thick consistency | Add the tomato paste, yeast extract, mustard, sugar, salt, and pepper to serve and stir until well mixed | Pour the gravy into a pitcher ready