- 3 lbs. beef bones
- 1 ½ lbs. meaty crosscut beef shanks, 1 inch thick
- 1 lb. boneless beef chuck, cut into large chunks
- 1 extra-large unpeeled yellow onion, quartered
- 1 large white turnip, peeled and cut into 1 inch cubes (2 cups)
- 14 cups cold water
- 1 ½ cups low-sodium tomato-vegetable juice
- 1 can (1 lb.) whole tomatoes, undrained
- 2 large leeks, with tops, washed and thickly sliced
- 1 stalk celery with leaves, thickly sliced (½ cup)
- 8 sprigs parsley
- 4 cloves garlic, crushed with the flat of a knife
- 2 sprigs fresh thyme, or 1 teaspoon dried thyme leaves
- 2 bay leaves
Preheat oven to 500⁰ 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.
- 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.
- 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.
Makes 3 quarts