• 3-5 lbs of beef bone with marrow
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 1 medium onion, peeled and quartered
  • 2 leeks, cleaned thoroughly and chopped
  • 2 bay leaves
  • 4 sprigs of thyme
  • 4 sprigs of rosemary
  • water
  1. VERY IMPORTANT: Preheat oven to 450°, then place the bones in a roasting pan and roast them for 30-40 minutes. The first time I made this recipe I did not roast the bones—it was not as flavorful.
  2. Put all of your ingredients into your stock pot.
  3. Add water (make sure the pot is filled so that everything is covered.)
  4. Bring your stock to a fast boil, then reduce to a simmer for 24-48 hours (be sure to check the water level after about 8 hours and add more water if needed.)
  5. Remove from the heat and allow to cool slightly.
  6. Discard all solids and strain the remainder of the broth through a colander.
  7. Distribute your broth into smaller containers that can be placed in the freezer and/or the fridge.

** After the broth has chilled in the refrigerator, there will be a layer of fat on top. Discard this layer before you heat your broth **