Name: Basic Beef Stock
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Beef soup bones - 6 pounds; Onion - 1 large; Carrots, cut into 1-inch chunks - 3 large; Water, divided - 12 ½ cups; Tomato - 1 large; Potato, unpeeled, cut into chunks - 1 medium; Celery, including some leaves, cut into thirds - 2 stalks; Chopped parsnip - ½ cup; Fresh parsley - 4 sprigs; Salt - 1 tablespoon; Dried thyme - 2 teaspoons; Garlic - 2 cloves; Bay leaf - 1; Whole black peppercorns - 8

Ingredients for - Basic Beef Stock

1. Beef soup bones 6 pounds

2. Onion 1 large

3. Carrots, cut into 1-inch chunks 3 large

4. Water, divided 12 ½ cups

5. Tomato 1 large

6. Potato, unpeeled, cut into chunks 1 medium

7. Celery, including some leaves, cut into thirds 2 stalks

8. Chopped parsnip ½ cup

9. Fresh parsley 4 sprigs

10. Salt 1 tablespoon

11. Dried thyme 2 teaspoons

12. Garlic 2 cloves

13. Bay leaf 1

14. Whole black peppercorns 8

How to cook deliciously - Basic Beef Stock

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.

3 . Stage

Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.

4 . Stage

Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.

5 . Stage

Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.