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December 1, 2022

Red Wine Sauce

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5 from 1 vote

Red Wine Sauce

Course sauce
Cook Time 30 minutes

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.

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