beef stock

How To Make beef stock

• 1

  Place the beef marrow bones in a heavy bottom pan and put the stewing beef on top. Add the water and bring to a boil over low heat, skimming off any foam that rises to the surface.
• 2

  Press a clove into each onion half and add to the pan with the celery, peppercorns, and bouquet garni. Partially cover and simmer very gently for 3 hours. Remove the meat and simmer for 1 hour.
• 3

  Strain, cool and place in the refrigerator. When cold, carefully remove and discard the layer of fat on the surface. Use immediately or freeze in portions for up to 6 months.
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