Beef broth with Port and Vegetables | RICARDO

Ingredients

• 1 red onion, finely chopped
• 1 carrot, cut into small dice (brunoise)
• 1 stalk celery, cut into small dice (brunoise)
• 2 tablespoons (30 ml) olive oil
• 4 cups (1 litre) beef consommé
• 1 cup (250ml) port wine
• 1 bay leaf
• 1/2 teaspoon (2.5 ml) dried tarragon
• Salt and pepper