Brown Gravy

1. Over medium heat, add 1 tablespoon of tomato paste. Whisk until slightly darker and caramelized. 2. Add 1 cup of beef stock. Whisk briskly until tomato paste is incorporated completely. 3. Drop temperature to medium-low. Allow stock to simmer for 20 minutes, or until broth reduces by a 1/3. 4. Mix water and corn starch into a slurry (add together until corn starch is completely dissolved). 5. Add 1/2 of slurry and whisk. 6. Reserve second 1/2 of slurry to add until gravy is desired thickness.