Homestyle Beef Stock

Here's a simple recipe for a nice beef stock. A handy thing to remember when making stocks is you can freeze them for later use if you make more than you need at the moment. I usually freeze some in ice cube trays so later on, if I'm making something that requires stock, I simply pop out a couple of cubes!

Ingredients:

• 4 large Beef Shin Bones, cracked
• 4 quarts cold water
• 2 large Spanish Onions, quartered
• 4 stalks Celery, chopped coarse
• 3 large Carrots, chopped coarse
• 3 Bay Leaves
• 2 cups fresh Parsley, chopped coarse
• 8 oz. Beef Stew Meat

Cooking Procedure:

• Preheat your oven to 400 degrees
• Lay out the cracked bones in a roasting pan
• Roast the bones in the oven until they are browned, about 45 minutes to 1 hour
• Put the roasted bones in a large pot, add the water & the remaining ingredients
• Bring this to a rolling boil
• Reduce the heat to a simmer & cook for 4 hours
• At the halfway mark of the cooking time, add 1 more quart of cold water to the stock pot
• When stock is ready, remove the pot from the heat
• Skim & discard any foam that has collected on the surface of the stock
• Strain the stock through a fine mesh colander & set it aside to cool for 20 minutes
• Pour the stock into a container & seal it tightly
• Place the stock in the fridge overnight
• The next day: remove & discard any fat that has collected on the surface of the stock
• This stock will keep fresh for 3 days if not frozen for later use