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Quick Beef Broth

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Ingredients
  Vegetable oil 1 Teaspoon
  Dry red wine 1⁄3 Cup (5.33 tbs)
  Onion 1⁄4 , chopped
  Bay leaf 1
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Beef
Interest: 
Quick

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