Basic Beef Stock Recipe

Ingredients:

• 6 pounds beef soup bones
• 1 large onion
• 3 large carrots, cut into 1-inch chunks
• 12 cups water, divided
• 1 large tomato
• 1 medium potato, unpeeled, cut into chunks
• 2 stalks celery, including some leaves, cut into thirds
• cup chopped parsnip
• 4 sprigs fresh parsley
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 1 bay leaf
• 8 whole black peppercorns

Directions:

1. Preheat your oven to 450F (230C).
2. Trim the root end off the onion, then slice or quarter it (no need to peel it). Place the onion and carrots into a large, shallow roasting pan with the beef bones.
3. Roast the mixture in the preheated oven, turning the bones occasionally, until the bones are well browned about 30 minutes. Drain off any excess fat.
4. Transfer the browned bones, onion, and carrots to a large soup pot or Dutch oven.
5. Pour cup of water into the roasting pan to rinse off the caramelized bits, then pour this liquid into the soup pot.
6. Add the tomato, potato, celery, parsnip, parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns into the pot.
7. Pour in the remaining 12 cups of water and bring everything to a boil.
8. Reduce the heat, cover, and let the mixture simmer for 5 hours.
9. Once done, strain the stock, discarding the meat, vegetables, and seasonings.

Recipe Tip:

To clarify the stock for a clearer soup, combine cup cold water, 1 egg white, and 1 crushed eggshell in a bowl. Add this mixture to the strained stock, bring it to a boil, and remove from heat. Let it stand for 5 minutes, then strain it again through a sieve lined with cheesecloth to remove any remaining flecks.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.