A CLASSIC brown beef stock is made with meat and bones and is simmered for eight hours. Without the meat it becomes less expensive and hence more economical. The bones and vegetables are usually cooked whole or in large pieces, which helps to keep the stock clear, but they require a long cooking time to extract their flavor. In this recipe I cut the bones and vegetables into smaller pieces, thus reducing the cooking time by more than half.
Once the stock has come to its initial boil