Recipe By : Gourmet - October '89
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds veal or beef bones, sawed into 2" pieces
2 pounds 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 teaspoon salt
1/2 teaspoon dried thyme -- crumbled
1 bay leaf
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.
