Made-from-scratch beef stock (Easy-to-make soup recipes)

                 Roasting root vegetables and soup bones together before simmering these ingredients in water on top of the stove is what gives this stock its rich flavor.

Makes 8 cups

• 2 pounds lean stew beef, such as chuck, cut into 1- to 2-inch cubes
• 2 pounds beef soup bones
• 2 carrots, cut into ½-inch-thick slices
• 2 large onions, cut into ½-inch-thick slices
• 2 ribs celery, leaves included, cut into ½-inch-thick slices
• 1 cup dry white or red wine (optional)
• 2 tablespoons tomato paste
• 3 sprigs fresh flat-leaf parsley
• 1 bay leaf
• 1 garlic clove, crushed
• ½ teaspoon dried thyme
• 2 teaspoons salt

1. Arrange an oven rack at center position and preheat oven to 450F.
2. Put the beef cubes and bones, carrots, onions, and celery in a large roasting pan ; brown them in the oven for about 15 minutes ; watch carefully, and if the vegetables start to burn, remove them.
3. Transfer the beef and vegetables to a large stockpot or deep-side pot (at least 8-quart capacity).
4. Add wine, tomato paste, parsley, bay leaf, garlic, thyme, and 2 teaspoons salt ; stir in 4 quarts cold water.
5. Place the pot over medium heat, and very slowly bring water to a boil ; then, reduce the heat and simmer the stock for 3½ to 4 hours, adding more water if the liquid cooks down below the level of the meat and vegetables.
6. Spoon off and discard any foam that rises to the top while stock is simmering.
7. Remove the pot from the heat and strain the stock through a large, fine-mesh strainer or sieve ; discard the meat, bones and vegetables.
8. Refrigerate the stock for several hours ; the fat will solidify on top, and then you can remove the fat easily with a spoon.
9. Taste the stock and add more salt if desired.
10. Stock can be prepared 2 days ahead ; keep covered and refrigerated ; to freeze, place in a freezer container, label with name and date, and store up to 3 months.

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