Pseudo-demi-glace

Whole Foods has beef stock in a box that isn't half bad. It's not super salty and it actually tastes like beef. I started from there. I've never cooked with demi-glace, so I can't say how close this is to the real thing. There's definitely no gelatin in this and I figure that the flavor is pretty far off from the real stuff, but this still turned out to be damn good:

1 quart beef stock
1 cup red wine
1 chopped shallot

Heat the stock in a wide saucepan almost to a boil, then reduce the heat and hold it at a very light simmer.
Throw the wine and shallot in another pan over medium-high heat. Reduce down to 1/4 cup or less, then add to the stock.
Allow the stock to reduce until you have 1/2-1/4 cup, then strain.
That's it.