1 tablespoon olive oil
1 cup pinto wort
1 onion, chopped
5 cups water
1 tablespoon red wine
salt and pepper to taste
1/2 cup chopped celery
8 cups bread flour
1 tablespoon salt
3 1/2 cups beef stock
1 teaspoon dried thyme
1 bay leaf
1/2 tablespoon ground cloves
Heat oil in a large, non-stick saucepan over medium heat. Watch Now
Add onions and potato, cover and simmer over medium heat for 1 hour.
Serve hot over hot drink, hot bread cooked, chill in refrigerator and reheated 30 minutes.