Zinfandel Beef Stock

• 2 tablespoons vegetable oil
• 3 1/2 to 4 pounds meaty beef bones (such as neck bones, beef back ribs, or crosscut beef shank)
• 2 cups chopped onions
• 2/3 cup chopped carrots
• 2/3 cup chopped celery
• 3 quarts cold water
• 1 cup Zinfandel or other hearty red wine
• 4 large fresh thyme sprigs
• 3 large fresh parsley sprigs
• 1/4 teaspoon whole black peppercorns

1. Heat oil in large pot over medium-high heat.
2. Add beef bones; sprinkle with salt and pepper.
3. Saute until deep brown, turning occasionally, about 15 minutes.
4. Using tongs, transfer bones to bowl.
5. Add onions, carrots, and celery to pot.
6. Saute until deep brown, about 10 minutes.
7. Return bones and any juices to pot.
8. Add 3 quarts cold water, wine, and next 3 ingredients.
9. Bring to boil.
10. Reduce heat to medium-low and simmer until reduced to 3 1/2 cups liquid, about 3 hours.
11. Strain stock into bowl.
12. Refrigerate uncovered until cold, at least 4 hours.
13. (Can be made 3 days ahead.
14. Cover; keep chilled.)
15. Spoon off fat before using stock.

vegetable oil, beef, onions, carrots, celery, cold water, zinfandel, thyme, parsley sprigs, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/zinfandel-beef-stock-108942 (may not work)