Ingredients

Method

• 2 T butter
• 1⁄4 onion, peeled and finely chopped
• 1⁄2 carrot, peeled and finely chopped
• 1⁄2 celery, peeled and finely chopped
• 2 T flour
• 4 cups beef stock
• 1 T tomato paste
• 4 g bouquet garni (or a bay leaf, sprig of thyme, sprig of parsley and a few black peppercorns)
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Melt the butter in a saucepan over a low heat. Sauté the onion, carrot and celery until well browned. Add the flour and cook to form a roux.
2. Add the stock and tomato paste. Add the bouquet garni or herbs.
3. Simmer for 20–30 minutes. Strain and season to taste. Keep warm and covered until ready to use.

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