Basic beef stock

This simple beef stock is a great way to liven up your beef based soups, stews, chilies and more!

BASIC BEEF STOCK
Ingredients

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

Directions
Preheat oven to 450 degrees F. Cut root end off onion and cut into quarters, leaving the skin on. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, until the bones are well browned, turning occasionally. Drain off fat. Place the browned bones, onion, and carrots in a large stock pot. Pour 1/2 cup water into the roasting pan and rinse, pour into stock pot. Add all ingredients to the stock pot and bring to a boil over medium high heat. Reduce heat and simmer for 5 hours. Remove from heat, remove vegetables ond bones and strain stock. Remove any fat from the top of the stock and drain through a sieve lined with cheesecloth.