Port Wine Reduction Recipe

Name: Port Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 (14 ounce) cans beef broth; 16 ounces ruby port; 16 ounces red wine; 1 carrot, cut into large chunks; 2 stalks celery, cut into large chunks; 1 onion, cut in half; 4 garlic cloves; 1/2 cup Worcestershire sauce; 3 ounces tomato paste; 1 tablespoon basil; 1/2 teaspoon salt; 1 1/2 teaspoons pepper; 3/4 cup butter; roux

Servings: persons

3 (14 ounce) cans beef broth
16 ounces ruby port
16 ounces red wine
1 carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 onion, cut in half
4 garlic cloves
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 tablespoon basil
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup butter
roux

1
Add all items except Roux and Butter into a sauce pan, cover and heat over medium heat for approximately 45 minutes.
2
Remove vegetables and continue cooking uncovered untill liquid reduces to about a quarter of the volume.
3
Mix in a small amount of Roux to slightly thicken sauce, lightly boil for a couple of minutes (should just thinly coat back of spoon).
4
Lower heat and add butter to finish sauce (do not let sauce boil after adding the butter).
5
Enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 (14 ounce) cans beef broth, 16 ounces ruby port, 16 ounces red wine, 1 carrot, cut into large chunks, and more.

Yes, Port Wine Reduction falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Port Wine Reduction

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