Basic Beef Stock

Preheat oven to 450 degrees F (230 degrees C).

Trim root end off onion. Slice or quarter the onion peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan place soup bones onion and carrots. Bake uncovered about 30 minutes or until the bones are well browned turning occasionally.

Drain off fat. Place the browned bones onion and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.

Scrub the potato and chop it into chunks peel and all. Chop the celery stalks into thirds. Add celery tomato parsnip potato peppercorns parsley (including stems) bay leaf salt thyme and garlic to the pot. Pour in the 12 cups of water.

Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat vegetables and seasonings.

To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth combine 1/4 cup cold water 1 egg white and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.