Beef stock is one of more complicated, time-consuming stocks to prepare, but it yields a tremendous return. It starts with beef bones that are oven-roasted with vegetables to bring out their flavor. The stock also has lots of body, making it a perfect base for beef stew, onion soup, and gravy. It’s a perfect project for a snowy day, when you can’t leave the house anyway.

Ingredients:

6 to 7 pounds beef bones or knuckles
2 large onions, peeled and cut into quarters
6 carrots, peeled and cut into thirds
4 ribs celery, cut into thirds
1 can (6 ounces) tomato paste
5 whole cloves garlic, peeled
1 tablespoon whole peppercorns
2 bay leaves
4 beef bouillon cubes
1/4 bunch fresh parsley
16 cups water, plus more as needed
Kosher salt, to taste

Directions:

Preheat the oven to 450 degrees. In a 13 x 9-inch roasting pan place the beef bones, onions, carrots, and celery. Using a pastry brush, brush the tomato paste over the bones and vegetables. Bake for 40 minutes, or until the bones and vegetables turn brown and a bit caramelized.

Transfer the contents of the roasting pan into a stockpot. Add the garlic, peppercorns, bay leaves, bouillon, parsley, water, and salt.
Bring to a boil over high heat. Reduce the eat to medium and simmer for 4 hours, adding 1 to 2 cups of water if the stock reduces too much. Strain through a colander and discard the solids. Let cool and refrigerate up to 3 days before using. When the stock is cold, skim off and discard the fat from the top. Makes 12 cups.

Notes: Ask for bones from a butcher or from the meat department at a supermarket. You can also use leftovers from a standing rib roast. Store the bones you plan to use in the freezer until you find the time to make the stock.