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1
Preheat oven to 400.
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2
Place bones, stew meat, onion, celery, carrots, and garlic in a shallow roasting pan. Drizzle with olive oil and bake for 45 minutes, turning halfway through. If the bones begin to char, reduce heat as charring will add a burnt flavour to the stock.
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3
With a slotted spoon, transfer meat, bones and vegetables to a large stock pot or Dutch oven. Place roasting pan over two elements on medium heat. Pour in red wine and de-glaze the pan with a metal spatula scraping up all the brown bits and juices. Transfer to the stock pot.
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4
Add peppercorns, bay leaves, parsley, cloves and porcini mushrooms. Cover the solid ingredients with 16 cups of cold water.
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5
Over medium high heat, slowly bring to a light boil. Reduce heat to the lowest setting and loosely cover the pot. Cook for a minimum of three hours, although the longer you cook it the more flavourful your stock will be. I cooked mine for 10 hours. Do not stir the stock while it cooks, as this will make it cloudy.
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6
Occasionally check on the stock for as it cooks fat and scum will rise to the top. Skim the fat with a spoon and discard.
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7
When the stock has finished cooking, remove the bones, vegetables and other solids with a slotted spoon. Line a sieve with cheesecloth and strain the broth into a bowl or large sealable container. Cover and refrigerate overnight.
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8
When the broth has cooled completely, all the fat will have solidified on top. Use a large metal spoon to remove the fat. Either discard or save it in the fridge for cooking.
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9
Store beef stock in a sealed container. Refrigerated, the stock will last about 4-6 days. If frozen, it will last about 3 months.
