Beef Stock With Port And Veggies Recipe

Ingredients for Beef Stock With Port And Veggies

• Red Onion
• Carrot
• Celery Root
• Olive Oil
• Beef Consomme
• Port Wine
• Bay Leaf
• Dried Tarragon
• Salt And Pepper

How to Make Beef Stock With Port And Veggies

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.)