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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Yield: Makes about 10 cups stock
Ingredients:
2
medium onions
1
can (28 ounces) tomatoes, cut-up, undrained
4
stalks celery, cut into 2-inch pieces
3
medium carrots, cut into 2-inch pieces
3
cloves garlic, crushed
10
cups cold water
8
sprigs fresh parsley
2
bay leaves
1/2
teaspoon dried basil
1/2
teaspoon dried thyme leaves, crushed
1/4
teaspoon black peppercorns (about 15)
Preparation:
1.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
2.
In stockpot or 5-quart Dutch oven, combine onions, tomatoes with juice, celery, carrots and garlic. Add water, parsley, bay leaves, basil, thyme and peppercorns. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours.
3.
Remove stock from heat and cool slightly. Strain stock through large sieve or colander to remove vegetables. Press vegetables lightly with slotted spoon to remove extra liquid; discard vegetables.
4.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
