Classic Beef Stock

  • 6 pounds beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 2 stalks celery, including some leaves
  • 1 large tomato
  • 1/2 cup chopped parsnip
  • 1/2 cup cubed potatoes
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Preheat the oven to 450 degrees F. Slice the onion. Chop the scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan, place the soup bones, onion, and carrots. Bake, uncovered, for about 30 minutes or until the bones are well browned, turning occasionally.

Drain off the fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into the soup pot. Add the celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups of water.

Bring the mixture to a boil. Reduce the heat. Cover and simmer for 5 hours. Strain the stock. Discard the meat, vegetables, and seasonings.

To clarify the stock for clear soup: In order to remove solid flecks that are too small to be strained out with the cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to the strained stock. Bring the stock to a boil. Remove from the heat, and let stand for 5 minutes. Strain it again through a sieve lined with the cheesecloth.

  • Preparation Time: About 6 hours
  • Yields: 8 cups
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