Name: Beef Stock
Yield: Yield: 2½–3 quarts
Ingredients: 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; 3 pounds lean stewing beef, such as chuck or neck meat, trimmed and cut into 3-inch pieces; 1½ pound onions, cut into coarse chunks (2 cups); 3 large, fat garlic cloves, peeled; About 1 parsnip, cut into coarse chunks (½–1 cup); About ½ pound carrots, cut into coarse chunks (1½ cups); 1 cup fresh parsley sprigs; ½ cup dry red or white wine; About 3 celery stalks, including leaves, if available, coarsely chopped (1 cup); 4 quarts cold water (quality is important here, so if you use bottled water for coffee or tea, use it here); 1 teaspoon salt; 20 peppercorns, crushed; 1 small rutabaga or white turnip, cut into chunks (about 1–1½ cups); 1–2 tablespoons mild olive or vegetable oil

Preparation info

Yield:
2½–3 quarts

Difficulty
Complex

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

By setting aside a cup or two of clear chicken soup for the freezer every time I make it, I usually have sufficient chicken stock available for most cooking needs. Using good homemade chicken stock does beef recipes no injustice, in most cases. But there are times when only a full-bodied beef stock will do—for simmering flanken or adding dimension to