Brown Sauce

• 3/4 cup coarsely chopped onion
• 3/4 cup coarsely chopped carrots
• 1/4 cup plus 2 tablespoons butter or margarine
• 1/4 cup plus 2 tablespoons all-purpose flour
• 3 1/2 cups beef broth
• 1 1/2 cups Chablis or other dry white wine
• 2 stalks celery, chopped
• 3 sprigs fresh parsley
• 1 small bay leaf
• 2 cloves garlic
• 1/2 teaspoon ground thyme
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon tomato paste

1. Saute onion and carrots in butter in a large Dutch oven for 10 minutes. Add flour, stirring constantly, until flour is browned. Stir in next 8 ingredients; simmer, uncovered, stirring occasionally, 1 hour or until sauce is reduced by half. Stir in tomato paste. Remove from heat, and strain sauce, discarding vegetables. Refrigerate remaining sauce for other uses.

onion, carrots, butter, flour, beef broth, chablis, stalks celery, parsley, bay leaf, garlic, ground thyme, ground black pepper, tomato paste

Taken from www.myrecipes.com/recipe/brown-sauce (may not work)