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Soups and Stews


Oil and/or butter for saut�ing
1 large onion, chopped
3 large cloves garlic, chopped
1 cup dry red wine
Bones of a rib roast
4 cups vegetable stock
4 cups water
3 carrots, sliced in �" rounds
2 stalks celery, thinly sliced
2 medium potatoes, peeled and cut into �" dice
1 tablespoon dried basil
2 cans (14 ounces each) diced tomatoes with their juice
� small head cabbage, coarsely chopped
1 cup leftover roast beef, cut into �" pieces (optional)
Salt and freshly ground black pepper, to taste

1 In a soup pot, heat oil or butter, then saut� onions until just tender. Add garlic and saut� for 2 minutes.
2 Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1� hours.
3 For best results, cool mixture and refrigerate for 8 hours or overnight. Skim fat from top and discard.
4 Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover beef. Cook for 20-30 minutes, until vegetables are just tender.
5 Meanwhile, remove any meat from bones and set aside.
6 When carrots and potatoes are just tender, add cabbage and cook for 10 minutes.
7 Stir in beef pieces and add salt and freshly ground black pepper.
8 Serve with a crusty French bread or warm dinner rolls.

Excellent