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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes. | 2. Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
yellow onion	1/2		chopped	57.42	3.4191	0.4132	4.698
red onion	1/2		chopped	32.0	7.472	0.88	0.08
shallot	2		chopped	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
rom tomato	1		chopped	-	-	-	-
carrot	1	pound	chopped	185.9731	43.4542	4.2184	1.0886
mushroom	3/4	pound	sliced	115.6662	23.0992	7.6204	1.6669999999999998
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
merlot wine	1 1/4	cups	divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.