"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Beef Stock

Published by: Sarah

  • Feb
  • 7

6 Beef Marrow Bones or 3 Beef Soup Bones
Leftover Beef Bones
4 Parsnips, broken into pieces
6 ribs Celery, broken into pieces
3 Onions, quartered
8 cloves Garlic, smashed
6 Bay Leaves
Herb Bundle of Thyme & Rosemary
1-2 T Whole Black Peppercorns

Place all in a large stock pot & cover with water.
Simmer all day.
Season with salt (about ½ c. to 10 qts.)
Strain into another large pot.
Freeze in quart containers.


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