Brown Beef Stock with Roasted Vegetables
A clear, deeply flavored brown stock for soups, stews, French onion soup and pan sauces: meaty beef bones and chunks of onion, carrot, celery and garlic roasted with a coating of tomato paste until caramelized, deglazed with red wine, then gently simmered for 6 hours with thyme, parsley, bay and peppercorns.
At a glance
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