Beef Stock

By boscobojo

Ingredients

• 2-4 lbs beef bones
• 2 onions, chopped
• 3 garlic cloves, chopped
• 2 leeks, white part only, sliced
• 4-6 carrots, scraped and sliced
• 2-3 celery ribs, washed and chopped
• 1 bunch chopped parsley stems
• black peppercorn
• white peppercorn
• red peppercorn
• green peppercorn
• bay leaf
• thyme, to taste
• rosemary, to taste
• 3 quarts water

Preparation

Step 1

1. Roast the beef bones at 350 degrees for 40 minutes.
2. Saute the onions in a little oil until they are all turning brown.
3. Combine all ingredients and simmer on low heat for at least 3 hours, (may be cooked in a crock pot also).
4. After 3 hours, taste and adjust seasonings if desired.
5. Continue cooking on low heat, if desired - the longer you cook, the stronger the flavor will be.
6. Strain stock.
7. Allow to cool, and skim off any fat.
8. If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.