Beef Stock with red wine and porcini mushrooms
By: Munchin with Mu...
Published: Thursday, January 19, 2012 - 9:59am

Ingredients




3 lbs meaty beef bones with visible marrow
1 lbs beef stew meat
1 onion, quartered
2 stalks of celery, halved
2 carrots, halved
3 garlic cloves, peeled
1 Tbsp. olive oil
½ cup red wine, I used pinot noir
20 black peppercorns
2 bay leaves
10 sprigs of parsley
2 cloves
1 cup dried porcini mushrooms
16 cups cold water

Preparation

1 Preheat oven to 400. 2 Place bones, stew meat, onion, celery, carrots, and garlic in a shallow roasting pan. Drizzle with olive oil and bake for 45 minutes, turning halfway through. If the bones begin to char, reduce heat as charring will add a burnt flavour to the stock. 3 With a slotted spoon, transfer meat, bones and vegetables to a large stock pot or Dutch oven. Place roasting pan over two elements on medium heat. Pour in red wine and de-glaze the pan with a metal spatula scraping up all the brown bits and juices. Transfer to the stock pot. 4 Add peppercorns, bay leaves, parsley, cloves and porcini mushrooms. Cover the solid ingredients with 16 cups of cold water. 5 Over medium high heat, slowly bring to a light boil. Reduce heat to the lowest setting and loosely cover the pot. Cook for a minimum of three hours, although the longer you cook it the more flavourful your stock will be. I cooked mine for 10 hours. Do not stir the stock while it cooks, as this will make it cloudy. 6 Occasionally check on the stock for as it cooks fat and scum will rise to the top. Skim the fat with a spoon and discard. 7 When the stock has finished cooking, remove the bones, vegetables and other solids with a slotted spoon. Line a sieve with cheesecloth and strain the broth into a bowl or large sealable container. Cover and refrigerate overnight. 8 When the broth has cooled completely, all the fat will have solidified on top. Use a large metal spoon to remove the fat. Either discard or save it in the fridge for cooking. 9 Store beef stock in a sealed container. Refrigerated, the stock will last about 4-6 days. If frozen, it will last about 3 months.

About

Rich and hearty beef broth flavored with porcini mushrooms and red wine. The perfect base for any soup