BASIC BEEF GRAVY

Makes: about

1 1/2 cups (375 mL)

2 cups (500 mL) beef broth

2 tbsp (30 mL) butter

1/4 cup (60 mL) flour

1/4 cup (60 mL) dry red wine

1/2 tsp (2.5 mL) chopped thyme

1 tbsp (15 mL butter, chilled and cubed

Salt and freshly ground pepper

1. Heat broth to simmering; keep warm. Meanwhile, melt 2 tbsp (30 mL) butter in a medium saucepan over medium heat until bubbly.

2. Add flour and cook, stirring, until flour mixture is browned, about 10 minutes. Remove from heat.

3. Whisk in wine until blended. Return to medium heat and cook, stirring, for 2 minutes. Add 2/3 cup (160 mL) hot broth and cook, stirring, until smooth. Add remaining 1 1/3 cups (330 mL) hot broth, half at a time, cooking and stirring, until smooth.

4. Stir in thyme and bring to a boil, stirring frequently. Reduce heat and simmer, stirring until thickened, about 15-20 minutes. Remove from heat.

5. Add 1 tbsp (15 mL) butter and whisk until melted. Season to taste with salt and pepper.