Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain. (Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.)
Wine Pairing(s)
Beringer 'Founders Estate' Chardonnay
Herzog 'Jeunesse' Cabernet Sauvignon
Hardys Chardonnay
Fess Parker Syrah
Christian Moueix Merlot Bordeaux
Grove Mill Sauvignon Blanc
Cristom Sommers Reserve Pinot Noir
Ceago 'Kathleen's' Sauvignon Blanc
Amberhill Cabernet Sauvignon
Clos Fourtet Saint Emilion Grand Cru
Calories From Fat 13 Protein 1 Total Fat 1 Calories 23
Sodium 89 Vitamin A 16
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