Rich Brown Gravy

I am making the after school kids a big meal tomorrow and I needed gravy so I made it yesterday.  As I cook each day, I save all of my onion skins and ends, celery tops and bottoms, carrot peals and anything else I can use in stocks or gravy.

 When it is time to make some, I throw all the discards into a heavy pot with a few tablespoons of oil.  Over medium high heat, I cook them until they turn brown and get crusty on the bottom. Throw in some fresh herbs and a few bay leaves. I used sage, rosemary and thyme.

 Then I sprinkle them with 1/3 cup of flour and stir it in and cook for a couple minutes.

 De-glaze it with 1 cup of red wine.

 Stir in 8 cups of beef stock and add a few tablespoons of beef demi glaze or beef bouillon.

 Bring it to a boil and then turn it down to a simmer.

 Let it simmer for a couple hours and then strain the solids from the liquid.

 Taste for seasoning.  I added salt and pepper and a couple tablespoons of Maggi. The kids are going to love this.  Who doesn't like gravy?  Gravy makes everything better.

It's snowing!!!