Beef Stock

Soups, Stews, Chowders Recipes

Yield: About 2 quarts

• 5 pounds beef bones with lots of meat and marrow
• giblets of a chicken
• 2 onions, sliced
• 1 carrot, sliced
• 1 small turnip, sliced
• 1 stalk celery, sliced
• 3 fresh tomatoes, or canned tomatoes and their juice
• mushroom stems, if at hand
• salt and peppercorns
• spice bay-bay leaf, parsley, thyme, as available
• Worcestershire or soy sauce

Cover the ingredients with cold water (about 3 quarts) and simmer gently for about 2 hours, skimming from time to time. Strain and cool. The next day, skim off the fat, and the stock is ready for use.

Vegetable Beef Soup

Pick the meat from the bones which made the beef stock described above. Return to the stock with new vegetables, finely minced (carrot, onion, celery turnip, tomato), and a few peas or beans and cook until tender. Season to taste.

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