| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 8 | Servings | |
INGREDIENTS
| 3 | lb | Veal or beef bones, sawed into 2" pieces |
| 2 | lb | Stew beef, cut into; 1 1/2 inch cubes |
| 2 | Unpeeled onions; quartered | |
| 2 | Carrots; halved | |
| 2 | Ribs celery; halved | |
| 4 | Unpeeled garlic cloves | |
| 6 | Long parsley sprigs | |
| 1 | ts | Salt |
| 1/2 | ts | Dried thyme; crumbled |
| 1 | Bay leaf |
INSTRUCTIONS
Spread the bones and the beef in a flameproof roasting pan and roast them in a preheated 400 oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well. Transfer contents with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot with 14 cups of cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. Makes about 8 cups. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 20:02:54 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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