- 1 tablespoon canola oil
- 3 large leeks, sliced 1/8-inch thick
- 1 large sweet onion, diced
- 2 shallots, sliced
- 4 cloves garlic, sliced
- 12 carrots, chopped
- 6 stalks celery, chopped
- 1 small beet, chopped
- salt and ground black pepper to taste
- 1 (14 ounce) can beef broth
- 1 1/2 cups water
- 1/2 cup white wine
- 1 tablespoon sweet soy sauce
- 1 1/2 teaspoons umeboshi paste
- 1 teaspoon tamarind paste
- Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper.
- Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste.
- Blend sauce with an immersion blender until consistency is slightly chunky.