2 cans (10.5 oz. each) beef broth (may use low sodium if desired)
1 cup dry red wine (such as Côtes du Rhône)
2 garlic cloves, thinly sliced
1 bay leaf
Several sprigs of fresh rosemary
Several sprigs of fresh parsley
Several sprigs of fresh thyme
Freshly cracked pepper
Add all ingredients to the fondue pot, and simmer, covered, for 45 minutes. When ready to use, bring to a boil, then transfer the fondue pot to the table, keeping the temperature at a high simmer/low boil. Add more broth and/or wine if needed.
Accompaniments: Small cubes of raw beef tenderloin; raw mushrooms; blanched pearl onions; blanched broccoli florets.