Bailey's Beef Stock Recipe

• 5 lb Mixed beef and veal bones
• 2 lrg Carrots, scrubbed
• 2 lrg Ribs celery, cleaned
• 2 lrg Onions, cut in half Water
• 2 Tbsp. Tomato paste
• 6 x Parsley sprigs
• 1 tsp Thyme, leaves
• 18 x Peppercorns
• 2 med Garlic cloves, crushed

1. Preheat oven to very warm, about 500F degrees.
2. Place bones in a single layer in a roasting pan, break carrots and celery into large pcs and sprinkle among the bones, ditto with the onions.
3. Roast for 30 to 45 min till meat, bones, and vegetables begin to brown, even burn a little.
4. Dump these into a deep stock pot.
5. Pour about a half inch of water into the roasting pan and dissolve any bits that have stuck to the bottom of the pan.
6. Pour over bones.
7. Add in more water to several inches above bones.
8. Bring to a boil and stir in tomato paste.
9. Add in parsley, thyme, peppercorns, and garlic.
10. Cook, barely simmering, for several hrs, adding more warm water as necessary.
11. Strain and boil slowly till reduced and flavor is intensified.
12. Allow to cold and skim any fat from the top.
13. Notes: Chill, tightly covered, or possibly freeze.
14. Makes about 2 qts

beef, carrots, celery, onions, tomato paste, parsley sprigs, thyme, garlic

Taken from cookeatshare.com/recipes/bailey-s-beef-stock-73613 (may not work)