Rich Brown Sauce

Total Time
51 min
12 min
39 min
This classic sauce is ideal to serve with roast beef, beef tenderloin, or steak.


olive oil

2 tsp

uncooked onion(s)

1 medium, finely chopped

uncooked carrot(s)

1 small, chopped

uncooked celery

½ rib(s), medium, chopped

uncooked shallot(s)

1 medium, finely chopped

garlic clove(s)

1 medium clove(s), minced

canned beef broth

3 cup(s), reduced-sodium

canned tomato paste

1 Tbsp

fresh parsley

3 Tbsp, fresh sprigs

dried thyme

½ tsp, or 1 fresh sprig

table salt

¼ tsp

black pepper



  1. Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, celery, shallot, and garlic. Cook, stirring frequently, until the vegetables are browned, about 7 minutes. Add the broth, tomato paste, parsley, and thyme; simmer until reduced to 2 1⁄2 cups, about 25 minutes.
  2. Strain the vegetables, then return the sauce to the saucepan. Discard the vegetables. Return the sauce to a simmer and cook until reduced to 11⁄2 cups, 6–7 minutes. Stir in the salt and pepper. Yields 1/4 cup per serving.


To make this a demi-glace—a thick, intense base for other sauces—omit the salt and pepper and reduce the sauce to a syrupy consistency.The recipe can easily be doubled or tripled so you can have some on hand for last-minute meals. Cool the sauce and transfer it to plastic containers, then refrigerate for up to 3 days or freeze for up to 3 months.

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