Recipe: Beef Stock

Beef Stock

2 pounds boneless beef stew meat, such as chuck

3 pounds beef bones (shin and marrow are good)

2 large onions, unpeeled, cut in half

3 medium carrots, peeled and roughly chopped

1 large parsnip, peeled and roughly chopped

2 ribs celery with leaves, sliced

5 quarts water

6 sprigs flat-leaf parsley

6 whole peppercorns

1/4 teaspoon dried thyme

Place all ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to medium low and simmer, skimming off any froth, until it has reduced by one-third, about 4 to 4-1/2 hours. Strain, pressing down on the solids, and skim off any more fat.

Now. If you really have time, you’ll want to set that stock either outside in the cold or in a bowl in the fridge so the fat rises to the top and you can just pick it off in the morning.

If not, just skim it as best you can.