Quick Beef Broth
|Vegetable oil||1 Teaspoon|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄4 , chopped|
|Thinly sliced carrot||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄8 Teaspoon|
|Chopped celery||1 Tablespoon|
|Canned beef broth/2 cans, 10.5 ounce each, concentrated beef broth and 1-1/2 cups water||29 Ounce (2 Cans, 14 1/2 Ounce Each, Regular Strength)|
In a medium saucepan, heat oil.
Add onion, carrot and celery; saute until onion is tender.
Add beef broth, water, if required, and wine, if desired.
Stir in bay leaf and basil.
Bring broth to a boil; reduce heat.
Cover and simmer 20 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Season to taste with salt and pepper.
Use broth immediately or refrigerate, tightly covered, up to 3 days.