Trois-Pistoles beer fondue broth

Name: Trois-Pistoles beer fondue broth
Prep time: 10 min
Cook time: 40 min
Yield: About 7 cups
Cuisine: Québécoise
Ingredients: 3 large garlic cloves, finely chopped; 1 large yellow onion, coarsely chopped; 2 carrots, halved lengthwise, sliced; 2 celery stalks, halved lengthwise, sliced; 1 tbsp. tomato paste; 1 can (471 ml) Trois-Pistoles beer by Unibroue; 6 cups hot beef broth; 2 tbsp. Worcestershire sauce; 1 tsp. dried thyme; 2 bay leaves

In collaboration
with Unibroue

Preparation 10 min
Cooking 40 min
Servings About 7 cups
Freezing Absolutely

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Beer broth

3 large garlic cloves, finely chopped
1 large yellow onion, coarsely chopped
2 carrots, halved lengthwise, sliced
2 celery stalks, halved lengthwise, sliced
1 tbsp. tomato paste
1 can (471 ml) Trois-Pistoles beer by Unibroue
6 cups hot beef broth
2 tbsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves

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Preparation

In a large saucepan over medium heat, heat a drizzle of oil and sauté the garlic, onion, carrots and celery for 5 to 6 minutes. Season generously with salt and pepper.
Add the tomato paste and cook, stirring, for 1 minute.
Deglaze with beer and simmer for 5 minutes to reduce slightly.
Add beef stock, Worcestershire sauce, thyme and bay leaf, then season with salt and pepper.
Bring to the boil, then reduce heat to low and simmer for 30 minutes. Taste and adjust seasoning if necessary! Serve with red meats such as beef, venison or elk, and your favorite vegetables.