Browned Beef Stock

I like to make homemade soups and since the folks I live with have been feeling a bit "under the weather," I decided it was time to make a Beef Stock. This recipe is one I've used for years and it comes from the cookbook, Hearth and Home by Karey Swan. I do believe this book is now OOP (out of print) but if you find a copy, grab it. It's one of those family-style cookbooks with lots of "good for you" recipes and additional personal notes that give us a glimpse of the Swan family. Without further ado, I give you Karey's beef stock recipe to try at your house.



Browned Beef Stock


In a large stockpot place:

6 pounds of beef soup bones (neck, shin, shank, or marrow bones)
1 large onion, sliced
2 medium carrots, cut up

Place these in a 450* oven and let brown evenly for about 30 minutes or till well-browned, turning occasionally with tongs. (I put a little olive oil in the pot first to prevent sticking)

Now on stovetop burner add:

3 stalks celery with leaves, cut up
1 large tomato, cut up (opt)
8 whole black peppercorns
4 sprigs parsley
1 bay leaf
1 T. salt
12 c. cold water

Bring it all to a boil. Reduce heat; cover and simmer for 4-5 hours. Remove beef bones/meat and strain stock.

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Tonight for supper.........

I took half of my beef stock (and froze the other half) added in the beef, some extra onion, garlic, dried basil, a quart of home-canned tomatoes (canned is fine too), and brought this to a boil. Then I added a pound of Trader Joe's dried mini-ravioli (cheese) and cooked it in the broth according to the package directions. Lastly, I added a can of white beans, S&P to taste, and some parsley before serving. At the table we passed mozerella cheese to sprinkle on top of each bowl of soup. This was cheered by all and deemed a "Do Again."
(I love it when this happens)


P.S. We do not have a Trader Joe's around here, but I brought a few things back home with me from Arizona. I LOVE that store! Also, if you don't have time to make homemade beef stock, you could make this soup with canned stock and still have a wonderful soup. It can be changed up in a number of ways according to your tastes and preferences. This is how I cook -- use what you have and experiment.