Mushroom Jus

Makes about 2 cups/455 ml

Ingredients:

4 tablespoons/50 ml olive oil
1 1/4 pounds/600 g beef chuck, cubed
3 shallots, thinly sliced
2 bay leaves
2 sprigs fresh thyme
1 cup/215 ml dry red wine
6 cups/1.5 liters rich beef stock
8 ounces/200 g white mushrooms, sliced
Salt and freshly ground black pepper

Method:
       
Heat 1 tablespoon/13 ml of oil in a large heavy sauce pan over high heat.  When the pan is hot, add half of the beef and cook until deep golden brown, about 6-8 minutes.  Transfer the beef and any juices to a bowl.  Repeat with the remaining beef.

Heat 1 tablespoon/13 ml of oil in the same pan. Add the shallots and herbs and sauté until the shallots are golden brown, about 3 minutes.  De-glaze the pan with the red wine and simmer until it reduces and is almost dry, about 8 minutes.

Add the beef stock, and the browned meat along with any accumulated meat juices.  Simmer for 1½ hours over medium-low heat, skimming impurities off the top as it cooks, or until the sauce is reduced by half.  Strain the sauce into a heavy medium saucepan and discard the solids. 

Return the sauce to a simmer over medium-low heat for 1 hour, or until it is reduced to 2 cups/455 ml.  Heat the remaining 2 tablespoons/26 ml of oil in a heavy large sauté pan over high heat.  Add the mushrooms and sauté for 5 minutes or until they are golden brown.  

Add the sauce to the mushrooms and simmer for 5 minutes, or until reduced slightly.  Season the sauce to taste with salt and pepper, and serve.