Brown Soup Stock

1. 1

   Wipe beef and cut lean meat into inch cubes; brown 1/3 in hot frying pan.

2. 2

   Put remaining 2/3 with bone and fat into soup skillet; add water and allow to stand 30 minutes.

3. 3

   Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly for 6 hours.

4. 4

   Add vegetables and seasoning 1 hour before it is finished.

5. 5

   Strain and put away to cool.

6. 6

   Remove all fat; reheat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.