Ingredients

• 8 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme or 3/4 teaspoon dried thyme
• 4 sprigs fresh rosemary or 2 teaspoons dried rosemary
• 2 dried bay leaves
• 1 tablespoon whole black peppercorns
• 2 pounds beef-stew meat, cubed
• 4 pounds beef bones
• 1 large onion, peel on, quartered
• 2 large carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 2 cups dry red wine
• 3 tablespoons roasted beef base bouillon (reduced sodium)

Instructions

1. Heat the oven to 450 degrees. Make an herb bouquet by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine and set aside.
2. Arrange meat, beef bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours.
3. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot. Add beef base bouillon.
4. Add 7 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.

Notes