I picked up some beautiful beef short ribs at the store yesterday. I've had them braising in the oven for a couple hours already. I just removed the beef and the slices of mushroom from the broth -- a stupid thing to do, I know.....but I didn't want to blitz all the mushrooms up to make the vegetables & broth into a 'gravy'. Anyway, I pulled out the beef & mushroom slices, removed as much fat off the top of the sauce as I could and then blitzed the onions, carrots & celery into a smooth gravy with my immersion blender. It was really thick so I added a bit more chicken stock (I originally used red wine and the chicken stock to make the braising liquid) and then put the beef & mushrooms back in to continue cooking until supper time.
I'm going to make some mashed potatoes....and probably some green peas because I like the 'pop' of color of the bright green peas with a gravy meal.
It looks amazing right now. I wish I hadn't started it as early as I did because now I'm starving and I'm thinking supper at 4 p.m. sounds like a plan ~ but I'll let it stay in the oven for another hour on a low 300° and make the potatoes in a little while. The peas just need to come to a boil so they're really bright green and 'tender-crisp', just the way I like them.