The recipe takes 3-3.5h start to finish but is very hands off. (About 30 minutes of chopping and stirring) . I usually start it the night before we are going to eat it, stopping just after the broth is finished then re-start for dinner-time.
I recommend that the whole instructable be read start to finish before starting with Step 1.
Step 1: Read the Recipe and Gather Ingredients
Serves 6 as a main course, 8-10 as a lunch or side dish
Freezes well and doubles easily
2T Olive Oil
1# Stew beef (or cheap roast cut into large chunks)
1/3# Marrow bones
1 onion, halved, skin on
3/4 cup dry red wine (divided)
2 Bay leaves
--------Stop here if just making stock-----------------
1T Olive oil
1.5 cups onions, chopped
2T tomato paste
1-2t garlic, pressed (to taste)
2c chicken broth (feel free to use a bouillon cube)
2c carrots, chopped
1.5c celery, chopped
3/4# potatoes, peeled and chopped to 1/4"cubes
(You can easily substitute 1/2c of cooked barley for the potatoes. This is also yummy)
Salt and pepper to taste
A note on ingredients: This is a soup and will probably never be recreated EXACTLY as written. That said, I especially like to use seasonal vegetables. So if adding another vegetable, just reduce the amount of a comparable vegetable. Eg: 1/4# parsnips for 1/4# potatoes... etc...
Step 2: Brown the Beef, Bones, and Onion
Cook until browned on all sides and remove from pan. (I place them on the inverted pan cover so I don't have to wash anything else...)
Step 3: Sweat the Beef
Let wine reduce for about 2 minutes.
Put beef, bones, and onion back into the pot. Cover, and reduce heat to low.
"Sweat" the beef for about 20 minutes or until there is about 1/2 cup of rich brown liquid in the pot.
Step 4: Meanwhile, Chop Veggies
I don't throw away the remnants. I add them to the stock for more flavor. This is optional, however.
Step 5: Simmer the Stock
Once you have 1/2c or so of nice brown juice in the pan, add 4c of water, bay leaves, and any vegetable remnants. Cover. Bring to a boil and simmer for about 1.5h. (Until beef is tender)
Step 6: Now Lets Start the Soup!
Heat 1T oil in the now empty soup pot and sautée chopped onions.
Cook onions, stirring frequently, until tender (~8 minutes) Meanwhile, shred beef.
Step 7: This Part Goes Quick. Have Ingredients Ready!
Add garlic and tomato paste and cook 30s
Add beef stock, chicken broth, shredded beef, carrots, and celery. Cover, and bring to a boil.
Reduce heat to low and simmer until veggies are almost tender (~20 minutes)
Step 8: Finish Up
While the vegetables are simmering, chop the potatoes.
When veggies are almost tender, add potatoes and cook another 15m.
Step 9: Bon Appetite!!!
Season with salt and pepper and serve with a nice crusty bread and a green salad. YUM!!!