Beef Stock Recipe

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Yield: 10 cups

• 1 pound beef, cubed
• 3 quarts cold water
• 2 teaspoons salt
• 1 carrot, peeled and chopped
• 1 red onion, chopped
• 1 stalk celery, chopped
• 4 sprigs parsley

Combine beef, water, and salt in soup kettle. Bring to a boil, add carrot, onion, celery, and parsley, reduce heat, and simmer, partially covered, 2-1/2 hours. Skim several times during cooking. Strain broth, cool, and chill. Skim fat from top.