1 onion, chopped
1 carrot, chopped
1 tbsp. olive oil
2 c. canned beef broth
5 parsley stems
1 bay leaf
Pinch of crumbled dried thyme
1 tsp. tomato paste
2 tsp. arrowroot

Saute onion and carrot in oil until onion browns. Add stock, parsley, bay leaf and thyme. Bring to boil, scraping of browned bits. Simmer covered for 30 minutes. Strain through fine sieve lined with double thickness of cheesecloth. Return stock mixture to pan and bring to simmer.

In small bowl, whisk together 2 tablespoons cold water, tomato paste and arrowroot. Pour mixture gradually into stock mixture, whisking and bring to a boil. Remove from heat. Cover sauce with buttered round of waxed paper to prevent a skin from forming. Use in various dishes calling for brown sauce.