Beef Fondue Broth

This is a mushroom & beef fondue broth that is great for a broth fondue. Leftovers? I usually put the extra beef fondue broth in a big freezer safe ziplock bag. Then, I can reuse it for the next fondue, or, if I have the time needed, caramelize onions, and make French Onion soup. It is the perfect base.

Equipment

  • Pressure Cooker optional

Ingredients 

  • 4 leeks cleaned and chopped

  • 16 oz. mushrooms cleaned and chopped

  • 4 fresh sprigs of thyme

  • 8 T. Better Than Bouillon Beef Base can sub mushroom base

  • 2 cups red wine Cabernet Sauvignon is my usual go-to, but a wine that works with beef and mushrooms works well

  • 2 t. whole peppercorns crushed

  • 2 t. salt

  • 24 cups Water

Instructions 

  1. Start by chopping up the leeks and mushrooms. They will get strained out, so knife skills are not important. Just chunk them all up.

  2. Heat some olive oil in a large pot (I use the instant pot on sauté).

  3. Sauté the leeks.

  4. Add the mushrooms, and continue to sauté.

  5. Add about 24 cups water (6 quarts), and about 8 Tablespoons of the Better Than Bouillon.

  6. Add the thyme sprigs, peppercorns, salt, and about 2 cups red wine.

  7. Bring to a boil, then let simmer for a few hours while you do the other prep work. In the instant pot, I put it on high pressure for 20 minutes, then let it slow release. I usually leave the broth alone, with the heat on low and just let it sit all day while I prep. (If you’re up for it, and you have the time to really caramelize a bunch of onions, the leftover broth makes the BEST french onion soup base.)