Beef or Veal Stock

• 2 kg (4 lbs) blade steak, bone in, in 4 cm (1½ in.) chunks, or 2 kg (4

Place the beef in a baking pan, brown it in a hot oven (220°C/425°F) and then remove it.

In a large saucepan, heat the oil and brown the mirepoix over a medium heat. Add the seasonings, tomatoes and tomato paste (purée) and continue to cook over a high heat until the tomato begins to brown. Deglaze the baking pan with the wine and add the liquid and beef to the saucepan. Add the water a