Ingredients for Beef Stock With Port And Veggies
- 1 large onion, chopped
- 2 carrots, chopped
- Celery root (not found in recipe)
- 2 tablespoons olive oil
- Beef consomme (not found in recipe)
- 1 cup dry red port wine
- 1 bay leaf
- Dried tarragon (not found in recipe)
- 1/2 teaspoon salt, plus additional salt and pepper to taste
- 1 teaspoon black peppercorns
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How to Make Beef Stock With Port And Veggies
- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add 1 large onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). Sauté for 5-7 minutes, until softened and slightly browned.
- Add 1 pound beef bones (any type), 4 cups beef broth, 1 cup dry red port wine, 1 bay leaf, 2 sprigs fresh thyme, 1 teaspoon black peppercorns, and 1/2 teaspoon salt to the saucepan.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for at least 20 minutes, or up to 1 hour for a richer flavor. Skim off any foam that rises to the surface.
- Remove from heat and strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a clean bowl or container. Discard the solids.
- Season the strained stock to taste with additional salt and pepper. (Optional: For a truly luxurious experience, finish with a swirl of heavy cream before serving.)
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
26g
Fat
4g
Carbs
5g
