Red Wine Sauce
By Morgan BollingPublished on October 11, 2017
Time
45 minutes
Yield
Serves 12 to 16 (Makes about 2 cups)
Ingredients
5 tablespoons unsalted butter, cut into 5 pieces and chilled12 ounces beef stew meat, cut into 1-inch pieces2 tablespoons tomato paste 2 cups red wine 2 cups beef broth 1 shallot, sliced thin2 tablespoons soy sauce 1 ½ tablespoons sugar 6 sprigs fresh thyme 2 ½ teaspoons cornstarch 1 tablespoon cold water Salt and pepper
Before You Begin
Medium-bodied red wines, such as Côtes du Rhône or Pinot Noir, are best for this recipe. You can substitute chain meat trimmed from a beef tenderloin for the stew meat called for here.
Instructions
- Melt 1 tablespoon butter in large saucepan over medium-high heat. Add beef and cook, stirring occasionally, until well browned and fond forms on bottom of saucepan, 10 to 12 minutes.
- Add tomato paste and cook until darkened in color and fragrant, about 1 minute. Stir in wine, broth, shallot, soy sauce, sugar, and thyme sprigs and bring to boil, scraping up any browned bits. Cook until reduced to 4 cups, 12 to 15 minutes.
- Strain sauce through fine-mesh strainer set over bowl; discard solids. Return sauce to saucepan and bring to boil over medium-high heat. Dissolve cornstarch in cold water. Whisk cornstarch mixture into sauce and boil until slightly thickened, about 30 seconds. Reduce heat to low and whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
Time
45 minutesYield
Serves 12 to 16 (Makes about 2 cups)Ingredients
5 tablespoons unsalted butter, cut into 5 pieces and chilled
12 ounces beef stew meat, cut into 1-inch pieces
2 tablespoons tomato paste
2 cups red wine
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
Ingredients
5 tablespoons unsalted butter, cut into 5 pieces and chilled
12 ounces beef stew meat, cut into 1-inch pieces
2 tablespoons tomato paste
2 cups red wine
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
Ingredients
5 tablespoons unsalted butter, cut into 5 pieces and chilled
12 ounces beef stew meat, cut into 1-inch pieces
2 tablespoons tomato paste
2 cups red wine
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
Why This Recipe Works
Browning beef stew meat added savory, beefy depth. A shallot and a bit of sugar balanced some of the tannins from a hefty amount of earthy red wine. Whisking in cornstarch and extra butter to finish gave the sauce an unctuous, velvety texture.
Before You Begin
Medium-bodied red wines, such as Côtes du Rhône or Pinot Noir, are best for this recipe. You can substitute chain meat trimmed from a beef tenderloin for the stew meat called for here.
Instructions
- Melt 1 tablespoon butter in large saucepan over medium-high heat. Add beef and cook, stirring occasionally, until well browned and fond forms on bottom of saucepan, 10 to 12 minutes.
- Add tomato paste and cook until darkened in color and fragrant, about 1 minute. Stir in wine, broth, shallot, soy sauce, sugar, and thyme sprigs and bring to boil, scraping up any browned bits. Cook until reduced to 4 cups, 12 to 15 minutes.
- Strain sauce through fine-mesh strainer set over bowl; discard solids. Return sauce to saucepan and bring to boil over medium-high heat. Dissolve cornstarch in cold water. Whisk cornstarch mixture into sauce and boil until slightly thickened, about 30 seconds. Reduce heat to low and whisk in remaining 4 tablespoons 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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