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.