1 lb. Prime Rib ( Left Over)1 lb. Yellow Onion Large Diced 1 lb. Carrots large Dice 1 lb. Celery Large Dice 5 each Potato 60 count Large Dice 8 oz Red Wine 2 oz Garlic, chopped 8 oz Beef Base 1 gallon Brown Stock 1/2 oz Black Pepper 2 Tbs. Salad Oil
Lightly flour the Beef, in a large stock pot add 2 tbs. salad oil. Brown off the beef, then add the Celery, Onions, Carrots and Garlic and cook until they are slightly brown. Add the Red Wine next to de-glaze the Pot and let it simmer for 5 minutes. Pour in the Brown Stock and add the Beef base and simmer for another 25 minutes or reduce by 1/2 inch. Add the Potatoes and on a low simmer cook until the Potatoes are done. Season to Taste
Chef Douglas Helms - The Rennaisance Hotel
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