Beef Stock
  • 6quarts water
  • 5pounds soup bones
  • 1 large onionhalved
  • 2 large carrotshalved
  • 2 celery stalkshalved
  • 2 bay leaves
  • 6 sprigs of thyme
  • 6 sprigs of parsley
  • 10 whole peppercorns
  1. Place bones in a large pot and cover with water. Bring to a boil.
  2. Add the vegetables, herbs, and peppercorns.
  3. Reduce heat and skim the surface of any debris – push the foam to the edges of the pot with a ladle for easy removal. Cover and simmer on low for 6 – 8 hours.
  4. Strain into a large mixing bowl and refrigerate for a couple of hours to allow any fat to surface and solidify for easy removal.
Recipe Notes

How to make beef stock |