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Beef And Red Wine Broth

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  Sweet butter 4 Tablespoon
  Chopped onions 1 1⁄2 Cup (24 tbs) (Yellow Colored)
  Carrots 2 , peeled and chopped
  Parsnip 1 , peeled and chopped
  Garlic 10 Clove (50 gm), peeled and chopped (About Half Of A Small Head)
  Chopped italian parsley 3⁄4 Cup (12 tbs) (Fresh)
  Beef stock/A combination of beef and chicken stocks 5 Cup (80 tbs)
  Dry red wine 1 Cup (16 tbs)
  Freshly ground black pepper To Taste
  Small pasta 1 Cup (16 tbs) (Shells, Orzo, Etc.)
  Salt To Taste

Melt the butter in a soup pot.
Add onions, carrots, parsnip and chopped garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
Add chopped parsley, beef stock and wine and season with salt and pepper.
Set over moderate heat, bring to a boil, reduce heat and simmer, partially covered, for 20 minutes.
Meanwhile, bring a quart of salted water to a boil, drop in the pasta, and cook until tender.
Drain and reserve.
Pour the soup through a strainer and discard the solids.
Return the broth to the pot, add the cooked pasta and simmer, partially covered, for 10 minutes.

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