Rich Meat Broth

• 1 carrot, peeled and cut into 1-inch pieces, about 3 ounces
• 1 rib celery, cut into 1-inch pieces, about 2 ounces
• 1 leek, cleaned and cut into 1-inch pieces, about 4 ounces
• 2 pounds veal bones, cut into 2-inch pieces
• 1/2 pound lean beef stew meat, in 2-inch pieces

1. Combine the carrot, celery and leek in a food processor and coarsely chop.
2. Scrape the mixture into a five-quart casserole with a tightly fitting lid.
3. Add the remaining ingredients and four cups of cold water.
4. Cover and cook at 100 percent power in a 650- to 700-watt oven for 30 minutes.
5. Remove from the oven and uncover.
6. Strain the broth through a fine sieve.
7. If you wish to skim off the fat, refrigerate the broth so that the fat rises to the surface, then skim with a large spoon.
8. Store, covered, in the refrigerator for up to two days, or freeze.

carrot, celery, veal bones, lean beef

Taken from cooking.nytimes.com/recipes/11888 (may not work)