Prep Time:
30 mins
Cook Time:
5 hrs 35 mins
Total Time:
6 hrs 5 mins
Servings:
8
Yield:
8 cups
Ingredients
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
Recipe Tip
Clarify stock for clear soup: To remove solid flecks too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell in a bowl. Add to the strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts (per serving)
| 61 | Calories |
| 0g | Fat |
| 14g | Carbs |
| 2g | Protein |
