Red Wine Sauce
Ingredients
- 5 tablespoons unsalted butter cut into pieces, chilled
- 12 ounces beef stew meat cut into 1 inch pieces
- 2 tablespoons tomato paste
- 2 cups red wine (Cotes du Rhone or Pinot Noir
- 2 cups beef broth
- 1 shallot sliced thin
- 2 tablespoons soy sauce
- 1 ½ tablespoons sugar
- 6 sprigs fresh thyme
- 2 ½ teaspoons cornstarch
- 1 tablespoon cold water
- Salt and pepper
Instructions
- In a large saucepan set over medium high heat, melt butter. Add stew meat and cook until well browned and fond forms on the bottom of the pan, 10 minutes.
- Add tomato paste and cook until darkened in color, about 1 minute. Stir in wine, beef broth, shallot, soy sauce, sugar and thyme sprigs and bring to a boil, scraping up the bottom of the pan to release the fond that formed during the browning process. Cook until reduced to 4 cups, 15 minutes.
- Strain the sauce through a fine-mesh strainer set over bowl; discard solids. Return sauce to pan and bring to boil over medium-high heat.
- In a small bowl add 1 tablespoon cold water and 2 ½ teaspoons of cornstarch, stir making sure there are no lumps. Whisk this mixture into the sauce and boil until slightly thickened. Reduce heat to low and whisk in remaining 4 tablespoon butter, 1 piece at a time. Season with salt and pepper to taste.
- Remove from heat and cover to keep warm.