Ingredients
1
small carrot, coarsely chopped
1
medium onion, coarsely chopped
1/2
stick (1/4 cup) unsalted butter
1/4
cup all-purpose flour
4
cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4
cup canned tomato purée
2
large garlic cloves, coarsely chopped
1
celery rib, coarsely chopped
1/2
tsp whole black peppercorns
1
Turkish or 1/2 California bay leaf
Directions
1.
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
2.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
4.
Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
5.
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
