How to Make Beef Stock

4 to 5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin

1 pound stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks

Olive oil

1 to 2 medium onions, quartered

1 to 2 large carrots, cut into 1 to 2-inch segments

1 large celery rib, cut into 1-inch segments or handful celery tops

2 to 3 cloves garlic, unpeeled

Fresh parsley, including stems and leaves

1 to 2 bay leaves

10 peppercorns

subheading: Special Equipment:

1 (12 to 16-quart) pot

Fine mesh sieve

Cheesecloth, if you have it

Directions at simplyrecipes.com

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