Beef Stock

11 ingredients
5 steps

Ingredients

  • 5 to 6 soup bones
  • 5 to 6 stalks celery with leaves
  • 2 to 3 leeks, slit in half
  • 2 parsnips
  • 3 to 4 carrots
  • 2 onions
  • 1/2 bunch parsley
  • 2 turnips
  • 1 lb. beef chuck roast
  • 2 big handfuls salt
  • 4 to 5 bay leaves

Directions

  1. 1
    Put all of the ingredients in a 12-quart pot.
  2. 2
    Cover and simmer for 2 1/2 to 3 hours.
  3. 3
    About 20 minutes after the stock starts to cook, fat will start to rise to the surface.
  4. 4
    Skim this fat off with a spoon.
  5. 5
    After all the fat is removed, add 4 to 5 bay leaves and continue to cook.

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