Beef Stock (Basic)
Chef Demetrios Haralambatos
December 31, 2019
Preheat oven to 450 degrees F (230 degrees C).
In a shallow roasting pan, place soup bones, onion, and carrots.
Bake, uncovered, turning occasionally, for about 30-minutes or until the bones are browned.
Remove from oven and drain off fat. Place the browned bones, onion, and carrots in a large soup pot.
Add the water into the roasting pan, scrape the bottom, and pour this liquid into your soup pot.
Add potato, celery, tomato, parsnip, peppercorns, parsley, bay leaf, salt, thyme, and garlic to the pot.
Pour in all the water.
Bring mixture to a boil, reduce heat, cover, and simmer for 5 hours.
Strain stock and discard the vegetables, meat, and seasonings.