• 1 tablespoon vegetable oil
• 1/3 cup chopped white mushrooms
• 1 carrot, peeled and coarsely chopped
• 1/2 onion, coarsely chopped
• 1 shallot, coarsely chopped
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh tarragon
• 2 bay leaves
• 2 quarts chicken stock or water
• 2 cups red wine, such as Cabernet Sauvignon
• 2 tablespoons tomato paste
• 1 tomato, peeled, seeded and chopped
• salt and freshly ground pepper to taste
• sautéed fresh green beans

To make the red wine sauce

1. In a 6-quart heavy-bottomed stock-pot, heat the oil over medium-high heat. Add the mushrooms, carrot, onion, and shallot and cook until the vegetables are a deep golden brown.
2. Add the flour and cook for 5 to 6 minutes, stirring to prevent sticking.
3. Add the garlic, parsley, rosemary, tarragon, bay leaves, stock or water, red wine, tomato paste, tomato, and salt and pepper. Simmer for 1 1/2 hours, stirring occasionally, until reduced by halt. Adjust the seasoning and strain.
4. For each cup of strained wine sauce, add 2 tablespoons of the barbecue sauce. This sauce may be made several days in advance and kept refrigerated.