AuthorShannon
Cube beef and cut onion into quarters
In a large stock pot heat 1 tbsp olive oil over high heat. Add beef and onions and sear on all sides, about 1-2 minutes.
Add 1/2 cup red wine to deglaze pot, scrape any browned bits from the bottom. After about 2 minutes reduce heat to low. Cover pot and allow to simmer about 10 minutes.
Add 6 cups of water, a few bay leaves, 1 cup carrots, and 1 cup celery. Bring to a boil and then reduce heat to low. Cover and simmer for about 1.5 hours
Strain broth, reserve meat for use in stew/soup discard veggies,bones etc. Store in fridge for 3-4 days or freeze up to 4 months.
Ingredients
Directions
Cube beef and cut onion into quarters
In a large stock pot heat 1 tbsp olive oil over high heat. Add beef and onions and sear on all sides, about 1-2 minutes.
Add 1/2 cup red wine to deglaze pot, scrape any browned bits from the bottom. After about 2 minutes reduce heat to low. Cover pot and allow to simmer about 10 minutes.
Add 6 cups of water, a few bay leaves, 1 cup carrots, and 1 cup celery. Bring to a boil and then reduce heat to low. Cover and simmer for about 1.5 hours
Strain broth, reserve meat for use in stew/soup discard veggies,bones etc. Store in fridge for 3-4 days or freeze up to 4 months.