Ingredients

• 1/2 cup diced onion

• 1 medium carrot, diced

• 1 stalk celery, diced

• 2 ounces unsalted butter

• 2 ounces all-purpose flour

• 1 ounce tomato paste

• 5 cups beef stock, preferably homemade, at room temperature

• 2 parsley stems

• 1 stem thyme, with leaves

Instructions

Sauté the Aromatics

Add the onions, carrots, and celery to a saucepan with the butter. Cook over medium-high heat until the vegetables are lightly browned.

Make the Roux

Sprinkle the flour over the vegetables. Reduce the heat to medium-low and cook for 10–15 minutes, stirring as needed, until a brown roux forms.

Add Tomato Paste

Stir in the tomato paste and cook for 1–2 minutes more, allowing it to caramelize slightly.

Incorporate the Stock

Carefully add the beef stock, whisking continuously to incorporate the roux. Increase the heat and bring the mixture to a boil.

Simmer and Strain

Reduce the heat to maintain a gentle simmer. Add the parsley stems and thyme. Simmer uncovered for 2 hours. Strain the liquid through a fine-mesh sieve and cool for later use.