Pierre Franey's Beef Broth

• 2 pounds lean beef chuck
• 3 pounds beef bones
• 10 quarts water
• 2 large carrots, scraped and quartered
• 1 large onion, peeled and pierced with 4 cloves
• Greens of 2 leeks, washed and cut into large chunks
• 4 ribs celery, trimmed and quartered
• 2 bay leaves
• 4 sprigs fresh thyme
• 10 peppercorns

1. Place the beef and the bones in a deep pot.
2. Cover with 5 quarts water and bring to a boil.
3. Remove and discard water.
4. Return beef and bones to the heat, and add 5 quarts water and the remaining ingredients.
5. Bring to a boil.
6. Simmer 3 1/2 to 4 hours.
7. Skim off surface foam periodically.
8. When cooked, strain and set aside, and if using in the future, freeze.
9. Retain the meat for things like salads and sauces.

lean beef chuck, beef bones, water, carrots, onion, leeks, celery, bay leaves, thyme, peppercorns

Taken from cooking.nytimes.com/recipes/903 (may not work)