Eating Well's Rich Meat Stock

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 6 lbs veal bones, cut into 2 inch pieces
• 3 large onions, peeled and halved
• 2 large tomatoes, cored and halved
• 1 tablespoon olive oil
• 1 lb beef stew meat, cut into 2 inch pieces
• 2 stalks celery, cut into 2 inch pieces
• 2 carrots, peeled and cut into 2 inch pieces

Recipe

• 1 place bones and 10 cups water in a large stockpot and bring to a boil over medium heat. reduce heat to low and simmer, uncovered, for about 2 1/2 hours. strain stock and return to pot.
• 2 preheat oven to 500°f coat onions and tomatoes with the olive oil and place in a 9x13 roasting pan. cook for about 40 minutes, stirring occasionally until the vegetables are well browned.
• 3 add browned vegetables to stock along with the remaining ingredients.
• 4 place roasting pan over medium heat, add about a cup of stock and stir to loosen all the browned bits. add back to the stockpot.
• 5 return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.
• 6 strain stock through a fine sieve. discard the solids. chill stock. skim hardened fat from the stock and discard.
• 7 stock keeps in the refrigerator for 2 days. freezes for up to 6 months.