ROASTED BEEF STOCK
4 to 5 lbmeaty beef bones or inexpensive roast cut into pieces
3carrots cut into 2 inch pieces
2celery stalks cut into 2 inch pieces
1 mediumonion quarted
·salt and pepper to taste
How to Make ROASTED BEEF STOCK
- 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.