Beef Stock

Ingredients

• 5 pounds beef bones
• 1 large onion, chopped
• 3 ribs celery, chopped
• 2 large carrots, chopped
• 6 ounces tomato paste
• 5 quarts cold water
• 1 sprig thyme
• Small bunch parsley
• 1 bay leaf
• 12 whole peppercorns
• 4 whole cloves

Directions

Heat oven to 400° F.

Place the bones in a roasting pan and place in the oven for 30 minutes. Add the onion, celery, and carrots, and return to the oven for another 20 minutes. Add the tomato paste and stir, then return to the oven for another 10 minutes.

Place the roasted bones in a stock pot and add the water. Deglaze the roasting pan with a bit of water and add to the pot with bones, along with the roasted vegetables. Bundle the remaining ingredients in a piece of cheesecloth and submerge in the pot.

Bring just to a boil, then reduce heat to low. Simmer 4-6 hours, occasionally skimming scum from the surface of the liquid. Strain the broth and discard the solids. Holds 2-3 days in the refrigerator.