Beef Stock

This recipe is part of the recipe for Beef and Parsnip Stew


Makes about 1-1/2 quarts stock


4 pounds meaty beef bones
2 large onions, cut into wedges
2 large carrots, halved
4 stalks celery, halved
3-1/2 quarts cold water, divided
8 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme leaves
6 black peppercorns
3 whole cloves


  1. Preheat oven to 450°F. Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
  2. Arrange onions, carrots and celery over bones. Roast 30 minutes more.*
  3. Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
  4. To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
  5. Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
  6. Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
  7. Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.

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