Things You'll Need:
- 3 large carrots
- 1 large turnip
- 2 celery stalks
- 2 large onions
- 2 tbsp. butter
- 3 qt. water
- 2 tsp. salt
- 6 parsley sprigs
- ½ bay leaf
- Several fresh thyme sprigs
- 8 peppercorns
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Step 1
Put all of the ingredients in a large saucepan and bring the mixture to a simmer.
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Step 2
Skim the froth off of the top of the mixture and discard it.
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Step 3
Continue to simmer the mixture for two hours.
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Step 4
Strain the solid ingredients out of the mixture. The remaining liquid is stock.
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Step 1
Start the beef stock early in the day because it will need to simmer for a long time.
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Step 2
Roast the bones in a 400 degree oven for two hours, or until they are browned but not black.
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Step 3
Put the roasted bones in a large soup pot.
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Step 4
Add the vegetables and water.
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Step 5
Bring the mixture to a simmer and cook it all day, at least 12 hours. Add water occasionally, to keep the stock at the same level.
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Step 6
Strain out all of the solid ingredient and the result liquid is stock.
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Step 1
Wash the vegetables thoroughly and chopped them.
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Step 2
Melt the butter in a large saucepan over medium heat.
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Step 3
Add the chopped vegetables and cook about 15 to 20 minutes, until the vegetables are golden.
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Step 4
Add water, salt, bay leaf, thyme, peppercorns and garlic. Cover the mixture and bring it to a boil.
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Step 5
Reduce heat and simmer the mixture for approximately 1 1/2 hours
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Step 6
Strain the mixture and discard the vegetables.
