Instructions

1. In a saucepan combine 2 cans of low sodium beef broth, 4 cloves of garlic cut in half, 2 large carrots skinned and cut into 4 pieces, one large handful of flat leaf parsley. Simmer uncovered for about 75 minutes. You can stir a time or two while simmering, but you really don't need to pay much attention at this time.

2. After the simmering is complete the mixture will be greatly reduced. Now add 1/2 cup of merlot wine. You can use any dry red wine but I like merlot. After combining wine to the pan, continue to simmer 20 more minutes.

3. Cut the stick of butter into 6 tablespoons. Now stir all of the butter into the mixture on the stove with the wire whisk. After the butter is incorporated in the reduced broth and wine mixture your demi glace is ready. This sauce is wonderful poured over steak. You can keep it sitting out for up to an hour before the rest of the meal is ready.