Beef Stock


5 pounds beef bones with lots of meat and marrow
giblets of a chicken
2 onions, sliced
1 carrot, sliced
1 small turnip, sliced
1 stalk celery, sliced
3 fresh tomatoes, or canned tomatoes and their juice
mushroom stems, if at hand
salt and peppercorns
spice bay-bay leaf, parsley, thyme, as available
Worcestershire or soy sauce


Cover the ingredients with cold water (about 3 quarts) and simmer gently for about 2 hours, skimming from time to time. Strain and cool. The next day, skim off the fat, and the stock is ready for use.

Vegetable Beef Soup


About 2 quarts

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