http://www.food.com/recipe/demi-glac...-cheats-226603

I'm answering my own questions. I suppose the extremely reduced beef
stock is an option. Canned consomme? I wanted to avoid prepared
foods.

"

* 2 quarts homemade beef stock
* 2 tablespoons red wine (optional)

Directions:

Prep Time: 3 mins

Total Time: 1/2 day

1. 1 In a large saucepan, bring stock to a boil.
2. 2 Turn heat down to the lowest heat setting and allow to simmer
for several hours until stock has reduced to 1-2 cups (remove any scum
that rises to the surface as it simmers).
3. 3 It has reduced to demi-glace if it thoroughly coats the back
of the spoon.
4. 4 *It's not as good as the homemade stock, but a good quality
canned beef consommé can be used as a shortcut substitution. Reduce by
half in the same way.
5. 5 **In a real pinch 2 teaspoons beef base can be dissolved in 2
tablespoons red wine as a substitute for demi-glace.