Beef Stock Home Made Makes 6 Quarts

• 1 lb beef stew meat cubed
• 5 lb meaty beef bones smaller peices
• 1 large onion peel on quartered
• 2 large carrots cut into thirds
• 2 stalks celery cut into thirds
• 2 cup red wine good drinkable
• 8 sprigs of parsley
• 6 sprigs of thyme
• 4 sprigs of rosemary
• 2 dry bay leaves
• 1 tbsp whole black peppercorns
• 6 oz tomatoe paste optional

1. heat oven to 450F
2. make cheescloth bag with all the herbs tie closed with string .
3. leave length long enough to tie to pot.
4. arrange meat, bones and veg evenly in heavy roasting pan.
5. for more flavor rub bones with tomatoe paste
6. roast uncovered turning every 20 min until vegs and meat deep brown
7. transfer ingredients from roaster to large stock pot and set to one side
8. pour off fat from roaster and discard
9. place roaster over high heat, add wine and deglaze .
10. boil until reduced in half
11. pour roaster contents into stock pot
12. add 6 quarts of COLD water to stock pot.
13. Enough to cover bones if 6 not enough
14. bring to boil.
15. reduce to gentle simmer.
16. add herb bag , tieing to pot for easy removal
17. contents should just bubble on surface
18. skim any foam and discard
19. continue to simmer for 3 hours
20. if any skin forms, remove with slotted spoon and discard repeat as needed
21. add water as needed if level drops below top of bones
22. srain mixture through cheesecloth lined colander into a large bowl and discard solids
23. cool to room temp as soon as possible
24. transfer to containers and store in frige at least 8 hrs.
25. good in fridge for 3 days or frozen for 4 months.
26. before using remove surface fat.
27. Original receipe Martha Steward.com
28. this stock can be used to make soups gravys and anywhere beef stock is used

beef stew meat, beef, onion, carrots, stalks celery, red wine, parsley, thyme, rosemary, bay leaves, black peppercorns

Taken from cookpad.com/us/recipes/332279-beef-stock-home-made-makes-6-quarts (may not work)