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...