Franks and Red Roast Beef Recipe

Directions

In a large stockpot, combine bouillon granulated, molasses, red wine and beef stock.

Reduce heat to low, and simmer over high heat until temperature reaches 140 degrees F (70 degrees C).

Reduce heat to medium and add water as needed. Allow to simmer for about 5 minutes, stirring occasionally. Remove from heat.

Reduce heat to low and stir in beef stock. Stirring constantly, bring to a boil and reduce heat to low. Simmer for about 5 minutes. Stirring constantly, bring to a boil and reduce heat to low. Simmer for about 15 minutes, stirring occasionally.

Stir meat into mixture as it simmers, stirring constantly. Remove meat from mixture, and stir into bouillon mixture. Cover, and simmer for 10 minutes, stirring occasionally.