1) To start the gravy, melt butter in a medium pot over medium heat. Add shallot and garlic and cook for 2-3 minutes until the aromatics turn translucent. Be careful not to brown them.
2) Add flour to the pot and stir into the shallot and garlic to form a roux. Cook for 1-2 minutes until the mixture turns a tan color.
3) Slowly whisk in beef stock to form a gravy. Bring gravy to a slight simmer, turn heat down to low, and simmer to thicken further. Stir in red wine vinegar, ketchup, and a pinch of salt and pepper. Gravy is done when it easily coats the back of a spatula, maybe 3-4 minutes of simmering.
4) Spread out Kettle Brand Krinkle Cut chips on a large plate and dot with crumbled cheese curds. Pour gravy over the chips generously and serve immediately with extra gravy on the side!