Beef Stock

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Place the beef bones in a roasting pan.
3. 3
   Roast, turning them occasionally, until they start to brown, about 15 minutes.
4. 4
   Add the carrots, onions, celery, garlic, and tomato paste.
5. 5
   Continue roasting until the vegetables are brown, an additional 20 to 30 minutes.
6. 6
   Transfer the contents of the roasting pan to a large stock pot and add the water.
7. 7
   Add the bay leaves and peppercorns.
8. 8
   Bring the mixture to a boil over high heat.
9. 9
   Decrease the heat to low and simmer for a minimum of 4 hours and up to 8 hours, skimming the foam off the top as it rises.
10. 10
    Strain through a colander, reserving the stock and discarding the beef bones and vegetables.
11. 11
    Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
12. 12
    Before using, skim off and discard any fat that has risen to the surface.