Soups and Stews: Beef Stock

Serves: 12

Use marrow or bones, with or without meat. I like herbs in my stock. Herbs and spices tied in a cheesecloth or wrapped in the green part of a leek and tied with clean string will add bouquet and flavor to the stock. Trace amounts of marrow won't affect fat amount.

 Large beef neck bones with meat, (1 to 2)

2 large onions, quartered

3 shallots

2 carrots

4 cloves garlic

3 ribs celery

OPTIONAL HERBS:

1 sprig thyme

1 sprig rosemary

4 basil leaves or 1 teaspoon dried basil

3 oregano leaves or 1/2 teaspoon dried oregano

2 bay leaves

Salt (optional)

In a stockpot with a lid, combine all ingredients, and add 3-1/2 quarts water. Simmer, covered, over low heat for 1-1/2 hours. Strain through a colander. Reserve the meat for another use. Defat the stock and refrigerate until needed.

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