Step 1

In a large rondeau pot or regular pot, roast the onions, celery, carrots, and garlic in 2 tablespoons of rendered fat, butter, or oil, over medium heat while frequently stirring until well browned. This takes about 15 to 20 minutes.

Step 2

Deglaze with the red wine and cook until au sec, or almost gone.

Step 3

Add in the stock and pan drippings and bring to a boil.

Step 4

Simmer over low heat for about 10 minutes to help concentrate the flavors and until the vegetables are tender and the liquid amount is reduced by about 1/3.

Step 5

Strain the au jus and return the sauce to a pot over low heat.

Step 6

Finish by seasoning with salt, pepper, Worcestershire sauce, and 1 tablespoons of butter or chilled rendered fat. Keep warm before serving. See chef notes.