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Low-Fat Beef Gravy

1 Tablespoon butter
2 tablespoons each
finely chopped carrot, celery, and yellow onion
1 small bay leaf
2 Tablespoons all-purpose flour
2 teaspoons tomato paste
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon black pepper
1 1/2 cups beef broth

In a medium-size pan, melt the butter over moderate heat. Add the
carrot, celery, and onion and cook. Stir occasionally for 5 minutes
or until golden brown. Lower the heat, add the flour, and cook,
stirring for 3 minutes or until golden and bubbling. Stir in the
stock, tomato paste, thyme, and bay leaf. Bring the mixture to a
boil, stirring until smooth and thickened. Lower the heat and
simmer, covered, for 10 minutes. Stir in the salt and pepper. Remove
and discard the bay leaf. Makes 1 1/2 cups.

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