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  • Salt and Pepper, to taste
  • 1 bottle of PBR
  • 3 cups beef broth
  • 2 cups chicken stock
  • 1/2 yellow onion, finely minced
  • 2 cloves of garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter
  • roux to thicken


  • Brown butter in pot over medium heat.
  • Sautee onion and garlic until brown
  • Add PBR and reduce by half
  • Add chicken and beef stock and boil
  • Thicken with roux
  • Season with salt and pepper and Worcestershire sauce

For more information on Tally's Bar and Catering, visit their website here.