Homemade Beef Stock

By LadyRev-2

Ingredients

• 8 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme or 3/4 teaspoon dried thyme
• 4 sprigs fresh rosemary or 2 teaspoons dried rosemary 2 dried bay leaves
• 1 tablespoon whole black peppercorns
• 1 pound beef stew meat, cubed
• 5 pounds veal bones, sawed into smaller pieces I large onion, peel on, quartered
• 2 large carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 2 cups dry red wine

Preparation

Step 1

Heat the oven to 450°. Make a bouquet gami by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside. Arrange meat, veal bones, onion, carrots, and celery in an ev layer in a heavy roasting pan. Roast, turning every 20 minute until-the vegetables and the bones are deep brown, about II hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; bc until the wine has reduced by half, about 5 minutes. Pour all a the liquid into the stockpot.

Add 6 quarts of cold water to the stockpot, or more if needec to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possibk heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.

Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let ca to room temperature. Transfer to airtight containers. Refrigeral for at least 8 hours, or overnight. Stock may be refrigerated for
3 days or frozen for 4 months. If storing, leave fat layer intact.