Beef Stock
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 10 cups
Ingredients
- 3 - 4 pounds meaty beef bones
- 1 Spanish onion, quartered
- 2 carrots, sliced
- 2 celery stalks, including greens, sliced
- 8 sprigs parsley
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 6 ounce can tomato paste
- 12 cups cold water
Instructions
- Preheat oven to 400 degrees.
- Place the bones in a large roasting pan and cook until the bones are browned, about 1 - 1½ hours. Discard rendered fat.
- Place the bones in a large stockpot and add the remaining ingredients.
- Bring to a boil over high heat.
- Reduce heat to low and cook, partially covered, for 4 - 5 hours.
- Strain soup and discard solids. Add salt to taste.
- Cover and refrigerate until ready to use. Discard solidified fat.