2 tbsp butter
1/2 cup roughly chopped onion
1/2 cup roughly chopped celery
1/2 cup roughly chopped carrots
1/4 cup all-purpose flour
5 cups beef stock (I use Better Than Bouillion)
1 bay leaf
2 large sprigs of fresh thyme (or dried)
8 stems fresh parsley
10 whole black peppercorns
2 tbsp red wine
1. Heat the butter over med heat in a large pot. Once it has melted, add the onions, celery and carrots. Sauce until translucent and softened.
2. Sprinkle in the flour and stir to coat the vegetables. Cook the flour for approximately 3 mins, stirring constantly.
3. Slowly pour in a little of the beef stock, stirring constantly to avoid lumps.
4. Pour in the rest of the beef stock and the remaining ingredients, except the red wine.
5. Bring to a simmer and allow to reduce by half, approximately 40 mins.
6. Strain the sauce through a fine mesh strainer and return to pot. Discard the solids.
7. Add the red wine and return to a simmer.
8. Remove from heat and allow to cool. Transfer to an air-tight container and refrigerate. Can be stored refrigerated for 9 days or frozen for a month.
main courses December 07, 2020 23:05