Austral 9-17-03

2 T butter

1 shallot, minced

1 clove garlic, minced

1 slice onion

2 slices carrot

1 sprig parsley

6 peppercorns

1 clove

1 bayleaf

2 T flour

1 C beef bouillon

1/4 tsp salt

1/8 tsp pepper

1/3 C burgundy or other hearty red wine

1 T chopped parsley

Saute ingredients 2 through 9 in the butter until the onion is

golden. Remove from heat, add the flour and stir until smooth.

Return to low heat, stirring constantly, until flour is lightly

browned. Remove from heat, stir in the bouillon. Over medium

heat, bring to boil, stirring constantly. Reduce heat, simmer

10 min, stir occasionally.

Strain sauce, discarding vegetables and herbs. Add salt, pepper,

burgundy, chopped parsley. Reheat slowly over low heat prior to

serving.

NOTES-This sauce can be made in advance-it keeps well for a few

days. It's quite good with a beef fondue, or used as a base for

a beef stew. For a stew, just saute some beef cubes, chopped

onion, and mushrooms-add to the sauce, juice and all.