|Beef bones||3 Pound|
|Meaty beef shank||1 1⁄2 Pound (Crosscuts, 1 Inch Thick)|
|Boneless beef chuck||1 Pound, cut into large chunks|
|Yellow onion||1 Large, quartered (Unpeeled)|
|White turnip||1 Large, peeled and cut into 1-inch cubes to make 2 cups|
|Carrots||3 Large, scrubbed and coarsely chopped to make 1 1/2 cups|
|Parsnip||1 Large, peeled and thickly sliced to make1 cup|
|Cold water||14 Cup (224 tbs)|
|Low sodium tomato vegetable juice||1 1⁄2 Cup (24 tbs)|
|Canned whole tomatoes||1 Pound (1 Can, Undrained)|
|Leeks with green tops||2 Large, washed and thickly sliced to make 2 cups|
|Celery stalk with leaves||1 , thinly sliced to make 1/2 cup|
|Garlic||4 Clove (20 gm), crushed with the flat of a knife|
|Fresh thyme sprig/1 teaspoon dried thyme leaves||2|
1. Preheat the oven to 500°F. In a large shallow roasting pan, arrange the beef bones, shanks, and chuck. Roast for 45 minutes or until well browned, turning occasionally, then transfer to an 8-quart stockpot. Stir the onion, turnip, carrots, and parsnip into the pan juices. Roast for 15 minutes or until browned, stirring occasionally, then transfer to the stockpot.
2. Pour 2 cups of the water into the roasting pan, stirring to loosen the browned bits. Transfer to the stockpot, along with the remaining 12 cups of water and the other ingredients. Bring to a boil over high heat, skimming off any foam. Lower the heat and simmer, uncovered, for 5 hours, skimming the surface occasionally.
3. Strain the stock through a large sieve into a heatproof bowl and discard the meat, bones, and vegetables. When the stock has cooled, cover and refrigerate until cold. Scrape any fat from the surface. Use refrigerated stock within 3 days, frozen stock within 3 months.