Lunch: Bay Leaf, Beer, and Orange Gravy

Recipe by Marian Cooper Cairns and Dawn Perry Beer and orange juice complement each other nicely in this sweet and savory gravy.

Ingredients

Reserved vegetables and pan juices
2 bay leaves
1/2 c. stout beer
1/2 c. orange juice
1/4 c. all-purpose flour
4 c. chicken stock
Black pepper

Instructions

Cook reserved vegetables, pan juices, and bay leaves in a large, straight-sided skillet over medium-high heat, stirring occasionally, until dark brown and thickened, 14 to 16 minutes. Add beer and orange juice, stirring occasionally, until syrupy. 6 to 8 minutes.
Sprinkle flour in skillet and cook, and simmer, stirring ocassionally, until thickened, 14 to 16 minutes. Strain through a fine-mesh sieve. Season with pepper.

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