Beef Stock

1. 1

   Preheat the oven to 400F.

2. 2

   Place the beef bones in a roasting pan.

3. 3

   Roast, turning them occasionally, until they start to brown, about 15 minutes.

4. 4

   Add the carrots, onions, celery, garlic, and tomato paste.

5. 5

   Continue roasting until the vegetables are brown, an additional 20 to 30 minutes.

6. 6

   Transfer the contents of the roasting pan to a large stock pot and add the water.

7. 7

   Add the bay leaves and peppercorns.

8. 8

   Bring the mixture to a boil over high heat.

9. 9

   Decrease the heat to low and simmer for a minimum of 4 hours and up to 8 hours, skimming the foam off the top as it rises.

10. 10

    Strain through a colander, reserving the stock and discarding the beef bones and vegetables.

11. 11

    Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

12. 12

    Before using, skim off and discard any fat that has risen to the surface.

* Per serving · 4 servings · Values may vary.

No additional tips available.