Instructions

1. Boil a pot of water on the stove and add the beef base. Concentrations may vary among brands, but ratios of 3/4 teaspoon base to 1 cup of water, or 1 tablespoon of base to 1 quart of water usually make a well-seasoned broth.

2. Whisk the water and base together until base is dissolved. Lower the heat to warm to keep the stock ready to go when you need it later.

3. Add equal parts fat and flour to a heavy-bottomed pan and cook it over medium heat until brown, or about 15 minutes. Roux, or fat and flour, is the go-to thickener for gravies because it adds flavor, not just viscosity. Brown roux gives the gravy a rich, nutty complex flavor. Use 2 tablespoons of roux per cup of stock.

4. Stir the roux every minute or so with a wooden spoon. Set aside the roux.

5. Heat a tablespoon or two of oil in a heavy-bottomed saucepan on the stove over medium heat for about five minutes.

6. Saute the mirepoix for the gravy, starting with the onions. Two parts roughly chopped onions to one part each roughly chopped carrots and celery comprise a standard mirepoix used for gravy. Always saute the onions until they are translucent first, then add the carrots and celery. Cook until everything browns when making a dark-colored gravy.

7. Add tomato paste to the mirepoix. Use a ratio of 1 tablespoon of tomato paste to 1 quart of stock. Tomato paste deepens the color of the gravy and adds a sweet contrast to the beef flavor.

8. Cook the tomato paste, stirring occasionally, until it develops a rusty color and a sweet smell -- about two or three minutes.

9. Pour the stock you made with the base into the saucepan and scrape the bottom with a wooden spoon to deglaze it.

10. Add the brown roux to the pan and whisk it to incorporate it. Let the sauce reach a simmer.

11. Add a sachet d'epices to the gravy. A sachet d'epices, or a few parsley stems, a few black peppercorns and a bay leaf tied up neat with twine in a small piece of cheesecloth, adds depth of flavor and a floral aroma to the gravy without leaving a trace.

12. Simmer the gravy until the floury taste cooks out of it, about 30 minutes. Skim the top of the gravy of froth if any builds up during simmering. Continue simmering if you want it to thicken. A finished roux-thickened brown gravy doesn't leave a starchy taste on the palate when you taste it.

13. Remove the sachet d'epices and season the gravy to taste with salt and pepper. The gravy is ready to use, or you can cool it to room temperature, then put it in the fridge to store.