- 4 pounds beef scraps
- 4 stalks celery, chopped
- 2 medium
- Put all the ingredients in a large, heavy pot. Do not brown the meat. This is a light stock.
- Add cold water to cover. Bring to a boil, lower the heat, and simmer very slowly for 3 hours, adding more water as necessary to keep the solid ingredients covered.
- Strain the stock and discard the solid ingredients. After it cools in an uncovered bowl,