beef and red wine broth
(1 rating)
No Image
Perfect for anytime on a cold day!
►
(1 rating)
Ingredients For beef and red wine broth
-
4 Tbspunsalted butter (1/2 stick)
-
1 1/2 cchopped yellow onions
-
2carrots, peeled and chopped
-
1parsnip, peeled and chopped
-
8 to10 clovegarlic (about half of a small head),peeled and chopped
-
3/4 cchopped fresh italian parsley
-
5 cbeef stock or a combo of beef and chicken stock
-
1 cdry red wine
-
salt and freshly ground black pepper, to taste
-
1 csmall pasta, such as shells or orzo
-
grated parmigiano-reggiano cheese, for garnish (optional)
How To Make beef and red wine broth
-
1Melt the butter in a large heavy pot over low heat. Add the onions,carrots,parsnip, and chopped garlic and cook, covered until the vegetables are tender and lightly colored, about 25 minutes.
-
2Add the chopped parsley,beef stock and wine and season with salt and pepper. Bring to a boil over medium heat, reduce the heat and simmer partially covered for 20 minutes.
-
3Meanwhile, bring a quart of salted water to a boil, drop in the pasta and cook until tender. Drain and reserve.
-
4Pour the soup through a strainer and discard the solids. Return the broth to the pot, add the cooked pasta and simmer, partially covered, for 10 minutes. Serve immediately, sprinkle with the grated cheese if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT