|Stewing beef||2 Pound (In One Piece)|
|Beef soup bone||1 Large (With Some Meat)|
|Water||12 Cup (192 tbs)|
|Parsley sprigs||3 Large|
|Celery sprig leaves||4 Large|
|Carrots||2 , cut up|
|Stalk celery||1 Large, cut up|
|Onion||1 Medium, cut up|
Put all ingredients in a large soup pot.
Bring to a full boil over high heat.
Skim off scum.
Lift off heat to let boiling stop.
Return to high heat and bring back to a full boil.
Turn heat down to simmer, cover tightly and simmer about 3 hours or until meat is very tender.
Lift out meat.
Save meat to add to soup.
Store in refrigerator.
Strain stock and discard all vegetables and bones.
Chill and lift off and discard any fat that collects on the top.
Keep refrigerated until needed.