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Ingredients
- 4 TBS UNSALTED BUTTER
- 1 STALK CELERY - CHOPPED
- 1 MEDIUM LEEK - CHOPPED
- 1 MEDIUM CARROT - CHOPPED
- 1 MEDIUM YELLOW ONION - CHOPPED
- 1/4 C UNBLEACHED ALL PURPOSE FLOUR
- 1 C DRY RED WINE (CABERNET OR PINOT NOIR)
- 4 C BEEF STOCK
- 1/4 TSP DRIED THYME
- 1 BAY LEAF
- 3 CLOVES GARLC, MINCED
- SALT AND PEPPER, TO TASTE
Details
Preparation
Step 1
MELT THE BUTTER IN A HEAVY BOTTOMED SAUCEPAN OVER MEDIUM LOW HEAT. ADD THE CHOPPED VEGETABLES AND COOK GENTLY, STIRRING OCCASIONALLY. SPRINKLE IN THE FLOUR, TOSS WITH VEGETABLES, AND CONTINUE COOKING UNTIL A RICH BROWN COLOR DEVELOPS, ABOUT 20 -25 MINUTES.
STIR IN THE WINE, STOCK, THYME, BAY LEAF, AND GARLIC. SIMMER UNTIL THE SAUCE HAS THICKENED, ABOUT 1 HOUR, SKIMMING TO REMOVE SURFACE FOAM AS NEEDED. STRAIN THE SAUCE THROUGH A FINE STRAINER. SEASON TO TASTE WITH SALT AND PEPPER.
MAKES ABOUT 2 CUPS.
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