- 2 pounds lean beef for stewing, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 quarts water
- 2 stalks celery, thinly sliced
- 1 carrot, thinly sliced
- 1 thick slice onion
- 1 teaspoon salt
- 6 whole peppercorns
- 2 whole cloves
- Lemon twists (optional)
How to Make It
Brown meat in oil in a large Dutch oven. Stir in remaining ingredients except lemon twists; mix well, and bring to a boil. Reduce heat; simmer, uncovered, 3 hours. Remove from heat, and cool slightly.
Line a sieve with several layers of damp cheesecloth. Strain mixture through sieve into a bowl. Cover and refrigerate bouillon overnight. Discard whole peppercorns and cloves. Reserve meat and vegetables for use in other recipes.
Skim off and discard any fat that has risen to top of bouillon. Clarify bouillon according to procedure.
Serve bouillon warm or chilled as an appetizer. Garnish each serving with a lemon twist, if desired.
Note: Bouillon may be used as a foundation for other soups or stews or in other recipes.