Directions

• Make Roux: 4 oz canola oil/ 4 oz flour. Cook on the stovetop for 5 minutes over medium heat turn off then sit aside.
• In a large stockpot heat canola over medium-high heat. Add onions and allow to cook until caramelized. Add garlic and sweat for 1 minute. Add tomato paste and half of the red wine. Cook stirring often until the paste begins to stick.
• Deglaze pan with remaining red wine. Add cumin and cook until the paste begins to stick once again. Add beef stock and bring to a boil.
• Temper in roux by placing roux in a large mixing bowl. Add ¼ of the stock to the roux and stir until a smooth paste forms.
• Slowly add roux mixture into the remaining stock, stirring constantly until sauce thickens enough to coat a spoon. Allow to simmer for at least ½ hour to cook roux flavor out. Season with salt and pepper as needed.