Beef Stock


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, 2-½ hours. Skim several times during cooking. Strain broth, cool, and chill. Skim fat from top.


10 cups

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