For 4 - 6 servings)



Prep and cook time: 1 h 40 min



Difficulty: Medium



Cannot be frozen





Ingredients:


3 tbsp olive oil


300 g | 11 oz | 2 cups beef trimmings, steak off-cuts



2 large onions


2 celery sticks, diced



1 pinch dried rosemary



1 pinch dried thyme


2 bay leaves



500 ml | 18 fl oz | 2 cups water


3 tbsp coconut aminos


2 tbsp butter, cubed



sea salt
freshly ground black pepper





Method:


1 Heat half of the olive oil in a large saucepan or casserole dish set over a moderate heat until hot.



2 Add the beef trimmings and a pinch of salt, sautéing for 4-5 minutes until golden-brown. Remove from the pan.




3 Add the remaining oil and then the onions, celery, and a pinch of salt, sautéing for 5 minutes until coloured.



4 Return the beef trimmings and any accumulated juices to the pan, stirring well. Stir in the dried herbs, bay leaves, water, coconut aminos, and some more salt and pepper.



5 Bring to the boil before reducing to a very gentle simmer for 1 hour; stir from time to time, and adding more water if the liquid starts to run dry.



6 Once the beef trimmings and vegetables are very soft, strain the liquid from the gravy into a measuring jug. Add the beef trimmings and vegetables to a food processor along with most of the strained liquid.



7 Blend on high until smooth, adding more liquid as needed to thin out the consistency. Add the butter and more salt and pepper to taste, blending again until incorporated.



8 Pass through a fine sieve into a gravy boat before serving.