Homemade Beef Stock
- 2 -4 lbs beef, bones
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 leeks, white part only,sliced
- 4 -6 carrots, scraped and sliced
- 2 -3 celery ribs, washed and chopped
- 1 bunch chopped parsley stems
- black peppercorns
- white peppercorns
- red peppercorns
- green peppercorn
- bay leaf
- thyme, to taste
- rosemary, to taste
- 3 quarts water
- Roast the beef bones at 350u0b0 Fahrenheit for 40 minutes.
- Saute the onions in a little oil until they are all turning brown.
- Combine all ingredients and simmer on low heat for at least 3 hours (may be cooked in a crockpot also).
- After 3 hours, taste and adjust seasonings if desired.
- Continue cooking on low heat, if desired - the longer you cook, the stronger the flavour will be.
- Strain stock.
- Allow to cool, and skim off any fat.
- If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.
onions, garlic, leeks, carrots, celery, parsley stems, black peppercorns, white peppercorns, red peppercorns, green peppercorn, bay leaf, thyme, rosemary, water
Taken from www.food.com/recipe/homemade-beef-stock-23285 (may not work)