1

Preheat oven to 425 degrees.

2

Place beef in a shallow roasting pan and roast 20 minutes or until browned.

3

Remove from oven and turn bones over.

4

Brush with tomato paste and add veggies.

5

Return to oven and roast for 40 minutes.

6

Place bones and veggies into a large stock pot.

7

Deglaze the pan with stout, scaping up the browned bits.

8

Put mixture into the pot and add water, peppercorns, bay leaf.

9

Season with salt.

10

Bring to a boil and reduce to a simmer.

11

Skim off skum as it rises to the top.

12

Cook for 3 hours.

13

Strain stock and discard the bones.

14

Refridgerate over night and skim off fat that rises to the top.

Rich Beef Stock