http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with beef,brown http://www.recipesonrails.com/recipes/671 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/671/thumb/671.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 each Carrot chunked<br/> 1.0 each Leek chunked<br/> 1.0 rib Celery chunked<br/> 1.0 each Onion chunked<br/> 2.0 each Shallot chunked<br/> 2.0 clove Garlic smashed<br/> 2.0 ounce Butter <br/> 1.0 cup Wine, Red <br/> 5.0 quart Stock, Beef <br/> 1.0 cup Flour, all-purpose toasted<br/> 1.0 cup Tomatoes, Ground <br/> 4.0 ounce Butter <br/> 4.0 sprig Thyme <br/> 2.0 each Bay Leaves <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Coarsely chop the veggies</p> </p> <p> <p>Saute the veggies in the first butter (2 oz/ 1/2 stick)</p> </p> <p> <p>Saute for about 20 minutes or till the veggies start to caramelize.</p> </p> <p> <p>As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.</p> </p> <p> <p>Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.</p> </p> <p> <p>Add the wine and stock to the veggies. Bring to a simmer.</p> </p> <p> <p>Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps</p> </p> <p> <p>Add the tomatoes to the roux mixture and stir.</p> </p> <p> <p>Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.</p> </p> <p> <strong>Servings:</strong> 50<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/671 " />http://www.recipesonrails.com/recipes/671 </a> </p> 2012-05-22 01:21:18 UTC