Roasted Beef Stock is good for making soups and a variaty of sauces. Use it for any recipe that calls for beef stock or beef broth. This recipe comes from, HELEN'S PANTRY
prep time30 Min
cook time3 Hr
4 to 5 lb
meaty beef bones or inexpensive roast cut into pieces
carrots cut into 2 inch pieces
celery stalks cut into 2 inch pieces
salt and pepper to taste
How To Make
Place bones in a shallow parchment lined roasting pan and bake at 450 degrees for 45 minutes
Put carrots, celery onion, and in a large pot cover with water and simmer for 2 to 3 hours or until stock is a rich brown
Cool strain REMOVE BAY LEAF. Remove meat from bones and return to stock.
Refrigerate, when cool remove excess fat. Use within 2 days or freeze for future use.
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