A recipe to go along with a the soups recipes I’m posting from Wednesday’s paper. Enjoy!
Combine beef and bones for this stock. Beef stew meat is cheap and good, but if you have an extra skirt steak or flank steak in your freezer, defrost it and cut it up. Use whatever suits your situation.
2 pounds boneless beef stew meat, such as chuck
3 pounds beef bones
2 large onions, unpeeled, cut in half
3 medium carrots, peeled and roughly chopped
2 ribs celery with leaves, chopped
6 quarts water
6 sprigs flat-leaf parsley
6 whole peppercorns
1/4 teaspoon dried thyme
Place all ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to medium low and simmer, skimming off any froth, until it has reduced by one-third, about 4 to 4 1/2 hours. Strain, pressing down on the solids, and skim off any more fat.
If you really have time, you’ll want to set the stock either outside in the cold or in a bowl in the fridge so the fat rises to the top and you can just pick it off in the morning. If not, just skim it as best you can.
Label and date 6 quart-sized bags. Using a measuring cup with a spout, pour the stock into bags. Lay them flat in the freezer until they’re frozen solid, then store for up to 6 months.