How to Make Beef Stock

Aug

andrew

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4-6 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
1/2 to 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks (optional)
Olive oil
1-2 medium onions, peeled and quartered
1-2 large carrots, cut into 1-2 inch segments
Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
2-3 cloves of garlic, unpeeled
Handful of parsley, stems and leaves
1-2 bay leaves
10 peppercorns

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