1 cup beef bouillon cubes
1 cup water
2 pounds ground beef
1 cup beef stock
1 onion, chopped
2 carrots, peeled and chopped
2 cups dry white wine
1 tablespoon salt
3 bay leaves
In a large saucepan over medium heat, combine the bouillon, water, beef stock, onion and carrots. Cover and simmer over medium heat for 15 minutes, or until vegetables are tender. Stir in wine, salt and bay leaves. Simmer uncovered, covered in a covered container, for 4 to 6 hours.
This is a wonderful pattern, and a great technique for making soups and sauces. You can make the recipe per the measurements listed, OR you can make a meat mixture consisting of half a hamburger with no marinade or herbings. The meat mixture is then combined with the onions, garlic, and spices in a food processor for a few seconds. You can then process the mixture through a fine-mesh blender or food mill for a few seconds. You should be able to find a good blender for this, and it is not difficult. The blender is a must, because this takes a very, very long time. I did it in the blender attached to my food processor, and it took a full hour and a half to complete. You can see the results of the blender here:
⭐ ⭐ ⭐ ⭐