675gm boneless meat [ caribou or beef or any red meat]3/4 tsp salt1/2 tsp pepper2 tbsp oil2 ribs celery, chopped1 onion, chopped1/4 all purpose flour or gluten free flour2 cups beef broth or 2 cube beef stock plus 2 cups water1 cup red wine1/4 tomato ketchup or puree2 bay leaves3/4 tsp dried thyme450gm potatoes, peeled and cubed2 carrot, peeled and cubed1 or 2 turnips, peeled and cubed
1. Marinate meat with salt and pepper. Heat oil and brown meat. Dish and set aside.2. Reduce heat and saute celery and onion, stir to soften , about 6 mins. Stir in flour .3. Add the stock or water. return the meat , add 2 more cups water , wine, tomato ketchup, bay leaves and thyme. Bring to boil for 1 1/2 hours. Stir every 20 mins.4. Stir in potatoes, carrots and turnips. Continue boiling until soft. Keep stirring and by this time the gravy is much thicken.Remove bay leaves and serve with cheese biscuits.