Wash, trim and peel the vegetables. Chop them into equal
Place all ingredients into a big stock pot, add cold water. Use
enough water so the vegetables and beef bones easily float,
as the stock cooks some of the water will evaporate. Using
more water will make a lighter bodied stock, less water will
make a more flavorful full bodied stock.
Bring the stock to simmer, skimming any foam that comes
to the top. Cook for 3-4 hours, until the vegetables are soft.
Drain & discard the vegetables and bones. You can keep the
stock in the refrigerator for up to 1 week or freeze for up to 2
To make roasted vegetable, roasted chicken or roasted beef
stock, add 2 tbs of tomato paste to the bones. Place bones
and vegetables on a lightly oiled baking sheet and roast in
a 350°F oven for 30-45 minutes, then transfer to the stock
pot, add water and cook. Roasting the bones and vegetables
develops the sugars in the ingredients and adds more depth