Beef Stock
Soups, Stews, Chowders Recipes
Yield: 10 cups
- 1 pound beef, cubed
- 3 quarts cold water
- 2 teaspoons salt
- 1 carrot, peeled and chopped
- 1 red onion, chopped
- 1 stalk celery, chopped
- 4 sprigs parsley
Combine beef, water, and salt in soup kettle. Bring to a boil, add carrot, onion, celery, and parsley, reduce heat, and simmer, partially covered, 2-1/2 hours. Skim several times during cooking. Strain broth, cool, and chill. Skim fat from top.
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