Type what you have

Ingredients

• ✓ celery
• rotisserie chicken carcass
• water
• carrot
• onion
• spinach
• salt

Instructions

1. 1 Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
2. 2 Strain broth and discard solids.

By MissouriChef

Ingredients

• ✓ celery
• chicken
• veal knuckle
• onion
• turnip
• carrot
• salt
• water

Instructions

1. 1 Cut veal from bone.
2. 2 Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
3. 3 Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

By Andrew Chinn

Ingredients

• ✓ celery
• chicken carcass
• carrot
• apple cider vinegar
• turmeric
• garlic
• ginger root
• water

Instructions

1. 1 Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.

By Fioa

Ingredients

• ✓ celery
• tomato
• apple
• peach
• onion
• vinegar
• pickling spice
• salt

Instructions

1. 1 Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.
2. 2 Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack chutney in hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Store chutney in the refrigerator.

By Lucy Danylewich

Ingredients

• ✓ celery
• water
• carrot
• onion
• kosher salt
• brown sugar
• lemon
• green bell pepper
• garlic

Instructions

1. 1 Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
2. 2 Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
3. 3 Strain brine into a separate food-safe container.

By Anthony Henderson

Ingredients

• ✓ celery
• ground beef
• bacon
• onion
• carrot
• beef broth
• red wine
• white wine
• crushed tomato
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ celery
• turkey carcass
• onion
• carrot
• green bell pepper
• garlic
• chicken bouillon
• black peppercorn
• bay leaf
• water

Instructions

1. 1 Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot. Pour in enough water to cover.
2. 2 Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
3. 3 Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl; discard solids.

By Julia Monroe

Ingredients

• ✓ celery
• beef bone
• carrot
• onion
• garlic
• black peppercorn
• bay leaf
• water
• apple cider vinegar
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
2. 2 Roast bones in the preheated oven until browned, 25 to 30 minutes.
3. 3 Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
4. 4 Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

By Allrecipes Member

Ingredients

• ✓ celery
• water
• mushroom
• onion
• carrot
• garlic
• bay leaf
• bouquet garni
• salt
• black pepper

Instructions

1. 1 Combine water, mushrooms, onions, celery, carrots, garlic, bay leaves, bouquet garni, salt, and black pepper in a large soup pot; bring to a boil. Reduce heat; simmer until vegetables are very soft and liquid is reduced by half, 45 to 50 minutes.
2. 2 Strain broth into a jar with a lid; discard solids. Cool before covering and refrigerating.

By wsf

Ingredients

• ✓ celery
• water
• neck
• giblet
• liver
• turkey
• onion
• carrot
• tangerine
• black peppercorn
• bay leaf

Instructions

1. 1 Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
2. 2 Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.

By Stacy M Polcyn

Ingredients

• ✓ celery
• butter
• portobello mushroom
• white mushroom
• all-purpose flour
• chicken broth
• turkey pan drippings
• onion
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.
2. 2 Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

By ranch_maven

Ingredients

• ✓ celery
• cranberry
• raisin
• water
• brown sugar
• white sugar
• cinnamon
• ginger root
• clove
• onion
• apple

Instructions

1. 1 Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.
2. 2 Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.

By foodelicious

Ingredients

• ✓ celery
• chicken bone
• olive oil
• red onion
• carrot
• water
• garlic
• thyme
• parsley
• basil
• kosher salt
• black peppercorn

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
2. 2 Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3. 3 Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
4. 4 Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

By KATHYTAP11

Ingredients

• ✓ celery
• water
• chicken
• carrot
• sweet onion
• leek
• sea salt
• garlic
• garlic powder
• rosemary
• parsley
• thyme
• parsley

Instructions

1. 1 Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
2. 2 Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

By JW

Ingredients

• ✓ celery
• turkey wing
• onion
• carrot
• garlic
• white wine
• chicken broth
• water
• thyme
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Ingredients

• ✓ celery
• beef soup bone
• onion
• carrot
• water
• tomato
• potato
• parsnip
• parsley
• salt
• thyme
• garlic
• bay leaf
• black peppercorn

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
3. 3 Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
4. 4 Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
5. 5 Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

By Wolverine

Ingredients

• ✓ celery
• vegetable oil
• turkey neck
• onion
• carrot
• marsala wine
• water
• porcini mushroom
• garlic
• bay leaf
• butter
• porcini mushroom
• flour
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
2. 2 Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
3. 3 Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
4. 4 Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
5. 5 Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
6. 6 Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
7. 7 Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ celery
• balsamic vinegar
• cayenne
• black pepper
• kosher salt
• beef stock
• all-purpose flour
• beef fat
• brown mushroom
• butter
• water
• beef broth
• beef bone broth
• beef rib bone
• carrot
• onion
• butter

Instructions

1. 1 Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
2. 2 Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
3. 3 Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
4. 4 Strain broth and let cool to room temp.
5. 5 Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
6. 6 Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
7. 7 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ celery
• pepper
• salt
• heavy cream
• cream sherry
• tomato paste
• all-purpose flour
• lemon juice
• seasoned salt
• parsley
• bay leaf
• black peppercorn
• thyme
• onion
• carrot
• lobster meat
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes, stirring constantly. Add sherry; cook off the alcohol, 1 to 2 minutes.
2. 2 Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.

By JENNYCUP

Ingredients

• ✓ celery
• black pepper
• salt
• heavy cream
• all-purpose flour
• butter
• water
• porcini mushroom
• porcini mushroom
• garlic
• bay leaf
• water
• marsala wine
• carrot
• onion
• turkey neck
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
2. 2 Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
3. 3 In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
4. 4 Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ celery
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• red pepper flake
• orange
• white wine
• clam juice
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

Ingredients

• ✓ celery
• veal bone
• veal marrow bone
• vegetable oil
• onion
• carrot
• tomato paste
• water
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
8. 8 Pour liquid and browned bits into the stockpot.
9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
14. 14 Scrape and discard any fat from the surface.
15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
16. 16 Enjoy!

By John Mitzewich

Ingredients

• ✓ celery
• carrot
• onion
• olive oil
• green onion
• garlic
• parsley
• thyme
• bay leaf
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Chop carrot, celery, and onion into 1-inch chunks.
3. 3 Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
4. 4 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
5. 5 Strain. Discard vegetables.
6. 6 Enjoy!

By Stan Webber

Ingredients

• ✓ celery
• olive oil
• sweet sausage
• hot sausage
• red onion
• garlic
• red wine
• tomato
• tomato sauce
• salt
• heavy cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
2. 2 Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.

By TerryWilson

Ingredients

• ✓ celery
• roma tomato
• olive oil
• onion
• lemon juice
• red wine
• basil
• red sweet pepper
• garlic
• salt
• bay leaf
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add tomatoes, in batches, to boiling water for 30 to 45 seconds. Remove from boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove seeds using your finger or a spoon. Place in a colander to drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Combine tomatoes, onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper in a large pot over medium heat; cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
4. 4 Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomato sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack tomato sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot or canner and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By dhires

Ingredients

• ✓ celery
• onion
• peanut oil
• rice wine vinegar
• water
• ginger root
• ketchup
• soy sauce
• sugar
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
4. 4 Serve and enjoy!

By MARBALET

Ingredients

• ✓ celery
• tomato
• butter
• olive oil
• carrot
• onion
• green bell pepper
• garlic
• burgundy wine
• basil
• italian seasoning
• bay leaf
• tomato paste

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of water to a boil. Prepare a large bowl of ice water.
3. 3 Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
4. 4 Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
5. 5 Remove peels, squeeze out seeds and chop 8 tomatoes.
6. 6 Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
7. 7 Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
8. 8 Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
9. 9 Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

By MOLSON7

Ingredients

• ✓ celery
• butter
• onion
• carrot
• ground beef
• ground pork
• tomato
• oregano
• tarragon
• sage
• rosemary
• black pepper
• salt
• bay leaf
• mushroom

Instructions

1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Ingredients

• ✓ celery
• olive oil
• onion
• carrot
• garlic
• ground beef
• red wine
• milk
• nutmeg
• tomato
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
2. 2 Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

By valerie160

Ingredients

• ✓ celery
• butter
• onion
• carrot
• peppercorn
• clove
• flour
• beef broth
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat