Rich Beef Stock

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Place beef in a shallow roasting pan and roast 20 minutes or until browned.
3. 3
   Remove from oven and turn bones over.
4. 4
   Brush with tomato paste and add veggies.
5. 5
   Return to oven and roast for 40 minutes.
6. 6
   Place bones and veggies into a large stock pot.
7. 7
   Deglaze the pan with stout, scaping up the browned bits.
8. 8
   Put mixture into the pot and add water, peppercorns, bay leaf.
9. 9
   Season with salt.
10. 10
    Bring to a boil and reduce to a simmer.
11. 11
    Skim off skum as it rises to the top.
12. 12
    Cook for 3 hours.
13. 13
    Strain stock and discard the bones.
14. 14
    Refridgerate over night and skim off fat that rises to the top.