Assigned Tags / Keywords:

bacon, beef, carrot, celery, France, onion, parsley, sauce, stock, thyme, vegetables

Ingredients per portions

100 g	carrots, diced
100 g	onion, diced
100 g	celery, diced
5 tbsp	bacon, drained
4 tbsp	flour
3 tbsp	butter
1 ½ l	beef stock
3 tbsp	tomato paste
1	bay leaf
4 sprig(s)	parsley
½ tsp	thyme
	salt and freshly ground pepper, to taste

Sauté vegetables and bacon in a heavy saucepan in butter until soft. Gradually add in flour and keep stirring constantly over medium heat for approximately 10 minutes.

Bring stock beef to a boil.

Remove from the heat and add the boiling beef stock all at once, stirring constantly. Stir in tomato paste and add herbs. Stir and then leave to simmer, partly covered, for at least 2 hours.

The longer the sauce is simmered the better it will be. Stir occasionally and skim off any fat or scum from the top. When the sauce is the consistency of heavy cream, adjust the seasoning and strain through a fine sieve.

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