2 Tablespoons vegetable oil
1 Tablespoon unsalted butter
1 ½ cups chopped onions, about 1 large onion
3 strips of raw bacon, chopped
1 finely chopped small carrot
2 cloves chopped garlic
1 tablespoon tomato paste
1 cup red wine
1 can(14 oz) low-salt beef broth
2 tablespoons unsalted butter (optional)
Saute onion, chopped bacon, carrot, garlic and tomato paste until all ingredients turn a medium brown, stirring constantly into 4 large, deep skillet. This should take about 5 minutes. In another saucepan bring wine to a boil and on medium heat permit to reduce to a half cup. Pour into skillet and over low heat, stir to include any leavings from the pan. Add broth and herbs, if desired. Simmer until liquid reduces by half, about 10 minutes. Strain stock, pushing a wooden spoon against the ingredients so as to further flavor the brown sauce. Remove from heat. If desired, add 2 tablespoons of butter to the reduced brown sauce immediately and stir in vigorously. Taste before adding salt or pepper.
This should make about 1 ½ cups. Since it freezes well and is delicious on many meat dishes, you can easily double the recipe for future use.