Beef Stock

By krdsk27

Ingredients

• 7-10 beef bones with marrow (or use any beef bones with a little meat left on them)
• 6 ounces tomato paste
• 2 onions, chopped (leave the skin on onions)
• 2 carrots, peeled and chopped
• 2 tablespoons dried parsley flakes (optional)
• 8-10 black peppercorns
• 2 teaspoons salt (or to taste)
• cold water (enough to cover the bones)

Preparation

Step 1

Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).

Bake at 350 degrees F turning once during baking.

Bake for about 25 minutes on each side or until browned.

Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.

Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.

Remove from crock pot or stock pot; strain and refrigerate.

The stock will keep well for 4-5 days or may be frozen.

Note: veal bones may be replaced for beef bones.

**Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.