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Drunken Beef Soup


Prep time:                     15 minutes

Cooking time:           90 minutes

Yields:                        4 people



1 beef bone with meat (I used a leftover roast beef bone)
1 bay leaf
2 carrots
2 celery stalks, leaves removed
1 onion
3 cloves of garlic
4 peppercorns
2 sprigs of thyme
8 cups of water

1 1/2 cups potatoes, chopped
1 carrot, coined and quartered
2 celery stalks, finely diced
1/2 onion, chopped
2 tbsp tomato paste
2 sprigs of thyme
celery leaves from earlier
3 sprigs of parsley
2 tbsp worchestershire sauce
1 cup of merlot wine



In a large pot place beef bone and cook on medium heat until brown. Rough chop carrot, celery, and onion into 4 pieces and add to pot along with bay leaf, garlic cloves; cook for 10 minutes stirring occasionally. Add 1 cup of water just enough to deglaze the bottom of the pot. This will give your stock a rich brown color. Cook for 10 more minutes or until water starts to boil then reduce to medium low, you only want a gentle simmer when making soup. Add the rest of the water, peppercorns and thyme and go do something for at least 45 minutes to a hour this will allow for the flavors to concentrate. Strain the ingredients from the broth into a large bowl.

Dump the broth back into the pot and add potatoes and carrots, cook for 10 minutes then add the celery. Cook for 5 more minutes and add the tomato paste. Meanwhile, start to remove the meat from the bone and chop. The strained carrots and the garlic from making the stock can be used in the final product as well. Slice and quarter the carrots.  Chop the thyme, celery leaves and parsley together then mush the garlic into a paste with the herbs. Turn off heat and add the meat, carrots, merlot and garlic herb paste. Spoon into bowls and warm those happy bellies.
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