Gourmet Beef Stock
|Lean beef stew cubes||1 Pound|
|Lean veal stew cubes||1 Pound|
|Beef soup bones||1⁄2 Pound|
|Carrots||3 , cut into 2 inch pieces|
|Tomato||1 , quartered and seeded|
|Yellow onions||2 Medium, quartered|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|For bouquet garni|
|Dried thyme leaves||1⁄2 Teaspoon|
Place meats and bones, vegetables, garlic, salt, and bouquet garni (dried thyme leaves, bay leaf and parsley sprigs) in an 8-quart Dutch oven.
Pour in water to cover (about 3 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If a more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant beef bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.