Beef Stock
Classic beef flavored base for making soups, sauces and gravies.

Recipe by Paul Mayville

Ingredients

• 4 pounds beef bones
• 12 cups (3 quarts) water
• 2 stalks celery, roughly chopped
• 3 carrots, roughly chopped
• 1 onion, roughly chopped
• 4 bay leaves
• teaspoon peppercorns

Directions

Place bones in a roasting pan and roast in 400 degree oven for 1 hour. Add onions and roast another 30 minutes. Remove all from roasting pan and, with all remaining ingredients except 2 cups of water, add to a stock pot. Place roasting pan on stove over medium-high heat and deglaze with remaining water and add to pot when pan is relatively clean. Bring to a simmer and cook for 2 hours. Strain and refrigerate. Next day remove fat from surface and freeze, if desired.

Yields 2 quarts