Basic Beef Stock The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme. 6 pounds beef soup bones 2Tbs Tomato paste 1 large onion 3 large carrots 1/2 cup water 2 stalks celery, including some leaves 1 large tomato 1/2 cup chopped parsnip 1 medium potato 8 whole black peppercorns 4 sprigs fresh parsley 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 cloves garlic 12 cups water 1. Preheat oven to 450 degrees F (230 degrees C). 2. 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. Cover the soup bones with tomato paste. Bake, uncovered, about 30-45 minutes or until the bones are well browned, turning occasionally. 3. 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. 4. 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. 5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings. 6. 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. Back to Soups