Basic Brown Beef Stock
5 lbs. bare beef bones
1 bunch of Carrots, unpeeled and chopped
3 yellow onions, unpeeled and chopped
1 head of Celery, chopped
5 quarts of water
Roast the bones uncovered at 400 degrees for 2 hours. They should be toasty brown but not black. Put the roasted bones in a soup pot and add 1 quart of water for each pound of bones. Chop but leave the peel and tops on the vegetables.

Bring everything to a heavy simmer uncovered and cook for 12 hours. Adding water may be needed. Do not salt. Strain the stock and store in the refrigerator. Do not skim fat as this will seal the stock and keep it fresh for several days. If you don't want to watch the pot all day you can bring it to a heavy simmer, cover the pot and put it in a 225 degree oven over night.

Becky's Note:
If you don't have 5 lbs of bones, adapt the vegetables to the amount. We have always done the last step on the stove because we have just planned to be around home when making it. This will make your house smell so good you will want to eat the air.

The next day or so I skim fat and measure it into amounts I normally use, put in zip lock freezer bags, label and freeze.

I have an ice cube tray I use especially for broth when I want to freeze small amounts to drop into things but mostly do this with chicken broth. I put the cubes in freezer bags and they work great.

If I need more broth for beef vegetable soup or need more broth for gravy than I have from my meat I just add this. I don't salt it so I can adjust the salt as needed depending on the recipe.

Becky Purcell