Name: Beef Stock
Yield: 2½ to 3 quarts
Cuisine: United States
Ingredients: 1 teaspoon salt; 1 small rutabaga or white turnip, peeled and cut into chunks; 20 peppercorns, crushed; 4 quarts cold water (quality is important here, so if you use bottled water for coffee or tea, use it here); ½ cup dry red or white wine; 3 large garlic cloves, peeled; ½ pound carrots, scraped and cut into coarse chunks (1½ cups); 1 parsnip, peeled and cut into coarse chunks; ½ pound onions, cut into coarse chunks (2 cups); 2 pounds knuckle, shank, shoulder, or neck bones (if bones are very meaty, you can reduce the amount of beef to 2 pounds), trimmed of as much fat as possible; 1 to 2 tablespoons mild olive or vegetable oil; 3 pounds lean stewing beef, such as chuck or neck meat, trimmed and cut into 3-inch pieces; 1 cup loosely packed fresh flat-leaf parsley sprigs; 3 celery stalks, including leaves if available, coarsely chopped

Preparation info

2½ to 3 quarts

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

By setting aside a cup or two of clear chicken soup for the freezer every time I make it, I usually have enough available for most cooking needs. And when I don’t, I doctor purchased broth for an excellent Almost Homemade. Using good homemade chicken broth does beef recipes no injustice, in most cases. But there are times when only a full-bodied beef stock will do—for simmering