Beef Soup From Scratch

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 6
• stock
• 2 large soup bones with meat
• 1 cup madeira wine or 1 cup other cooking wine
• 2 carrots, roughly chopped
• 1 onion, sliced
• 2 garlic cloves, smashed
• 3 bay leaves
• 1 teaspoon salt
• water, to cover
• soup
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 1 cup yellow onion, peeled and chopped
• 4 medium yellow potatoes, diced
• 4 garlic cloves, crushed
• 1 piece lemon peel, 1-inch x1/2-inch
• 2 teaspoons basil
• 1 1/2 teaspoons oregano
• 2 tomatoes, chopped
• 3 tablespoons tomato paste
• salt and pepper

Recipe

• 1 place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. roast at 450 degrees for 45 minutes to an hour.
• 2 remove bones and place in large stockpot. add madeira or other wine to pan to deglaze. pour over bones. add carrots, onion, garlic, bay leaves and salt.
• 3 cover everything with water.
• 4 bring to a rolling boil. lower to simmer. simmer for 3 hours.
• 5 strain stock into bowl. discard solids (i always eat the carrots or give them to my toddler) and return stock to stockpot.
• 6 heat to low simmer. add celery, carrot, onion, potatoes, garlic, lemon peel.
• 7 simmer for 1 hour.
• 8 add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. correct for salt and pepper before serving.