Beef Soup from Scratch

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
  • Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
  • Cover everything with water.
  • Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
  • Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
  • Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
  • Simmer for 1 hour.
  • Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.
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