Beef Fondue Broth

Fondue Beef Broth (1 tbsp) Vegetable oil 1 Garlic clove, crushed 1 Onion, finely chopped 1 cup) Red wine 8 cups) Water* 1 Beef bouillon cube* 1 Celery stalk, finely chopped 1 Tomato, chopped (with or without seeds is fine) 1/2 tsp) Freshly ground pepper (1/2 tsp) Salt 1 Bay leaf * If using liquid broth, use 2L (8 cups) of broth instead of the water + bouillon cube. 1. In a large pot, heat the oil. Cook the garlic and onion until soft. 2. Add the wine, bring to a boil then add the beef bouillon cube and water OR prepared broth. 3. Lower the heat and add the vegetables and spices. 4. Cook on low heat for about 3 hours. Add more water as needed. 5. Filter the broth and refrigerate. 6. Prior to serving, remove the fat that has hardened on the surface. 7. Warm up the broth on the stove top. 8. Pour into your fondue pot and adjust the heat.