Beef Broth or Stock

Cook Time: About six hours

Ingredients

6 pounds beef soup bones

1 - 2 large cooking onions

3 large carrots

2 stalks celery, including some leaves

1 large tomato

1/2 cup chopped parsnip

8 whole black peppercorns

8 allspice

6 sprigs fresh parsley

1 - 2 bay leaf

2 teaspoons dried thyme

3 cloves garlic

14 cups water

salt and pepper to taste

 1. Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.

 2. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot. Scrape drippings into soup pot. Add celery, tomato, parsnips, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 14 cups water.

 3. Bring mixture to a boil. Reduce heat. Cover and simmer for about 5.5 hours. Strain stock. Discard meat, vegetables, and seasonings.