Beef Stock

Roast them bones! If you are using soup bones purchased from the butcher you will need to roast them first. Typically I always buy bone in beef roasts and remove the bones to my beef bone bag before cooking my beef roast. (Two for one deal here) To roast the beef bones lay them on a rimmed cookie sheet brush them with oil, salt and pepper roast until a deep brown in a 350 degree oven usually 30 minutes.

In a large stock pot place frozen veggies out of veggie bag frozen beef bag and any additional bones then fill the pot to the top with cold water.

Add:
One bay leaf
1/4 tsp crushed rosemary
1/4 tsp thyme

Bring the stock up to a boil over medium high heat. Once the water is boiling reduce the heat to a simmer and simmer uncovered 5 - 8 hours, strain off solids (twice) cool, remove fat, package and freeze.

Tip

When cooking a roast I reserve and freeze any leftover juices (fat removed) and add this liquid to my beef stock in the beginning of the process.

If you have many leftover steak bones that may have been grilled over smoke or charcoal remember your stock will take on that smoke flavor and you may want to label your finished stock as "smoked" taste it to determine smoke flavor intensity.