Prep 15 mins
Cook 4 hrs
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Ask the butcher to saw the bones to the right size and there is very little prep time.
- 6 lbs veal bones, cut into 2 inch pieces
- 3 large onions, peeled and halved
- 2 large tomatoes, cored and halved
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 2 inch pieces
- 2 stalks celery, cut into 2 inch pieces
- 2 carrots, peeled and cut into 2 inch pieces
- Place bones and 10 cups water in a large stockpot and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, for about 2 1/2 hours. Strain stock and return to pot.
- Preheat oven to 500°F Coat onions and tomatoes with the olive oil and place in a 9x13 roasting pan. Cook for about 40 minutes, stirring occasionally until the vegetables are well browned.
- Add browned vegetables to stock along with the remaining ingredients.
- Place roasting pan over medium heat, add about a cup of stock and stir to loosen all the browned bits. Add back to the stockpot.
- Return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.
- Strain stock through a fine sieve. Discard the solids. Chill stock. Skim hardened fat from the stock and discard.
- Stock keeps in the refrigerator for 2 days. Freezes for up to 6 months.