Beef Stock
INGREDIENTS
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4-5 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
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1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
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Olive oil
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1-2 medium onions, peeled and quartered
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1-2 large carrots, cut into 1-2 inch segments
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Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
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2-3 cloves of garlic, unpeeled
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Handful of parsley, stems and leaves
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1-2 bay leaves
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10 peppercorns
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