PREP: 19 minutes
COOK: 7 hours

INGREDIENTS

• 5 pounds beef bones
• 2 large carrots, quartered
• 3 large onions, quartered
• 2 celery ribs, quartered
• 4 quarts cold water, divided
• 1/4 cup tomato paste
• 8 fresh parsley sprigs
• 4 fresh thyme sprigs
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• 3 garlic cloves, pressed

DIRECTIONS

1. Place first 4 ingredients in a large roasting pan; roast, uncovered, at 500°F for 45 minutes to 1 hour or until well browned, turning occasionally.
2. Transfer bones and vegetables to a stockpot. Add 2 cups water to roasting pan; bring to a boil over medium-high heat, stirring to loosen bits that cling to bottom of pan; pour into stockpot. Add remaining 3 1/2 quarts water and tomato paste to stockpot. Tie parsley, thyme, and remaining ingredients in a bundle. Add to stockpot.
3. Bring to a simmer; simmer, partially covered, 6 hours. Skim fat and foam off top of stock after first 10 minutes of simmering.
4. Line a large wire-mesh strainer with a double layer of cheesecloth; place over a large bowl. Use a ladle to strain stock. Discard solids. (Using a ladle and avoiding sediment in bottom of pot prevents cloudiness.) Cool stock slightly.
5. Cover and chill stock; discard solidified fat from top of stock.

TIPS: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.

YIELDS: 8 cups

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