Beef Stock

Beef Stock

4 lbs. chuck roast 2 kg

2 T shortening 30 ml

2 onions (sliced) 2

� C celery (sliced) 125 ml

1 t thyme 5 ml

3 bay leaves 3

2 t salt 10 ml

� t pepper 2 ml

4 qt. water 4 L

Preheat oven to 450�F (230�C). Remove meat from bone and cut into bite-size pieces. Bone should be left in pot while mixture is cooking. Place shortening in roasting pan and melt in oven. Shake to coat bottom of pan. Add meat and roast uncovered for 20 minutes; stir frequently. Add onions and celery. Roast for 10 minutes more, stirring to keep from burning. Remove from oven and pour meat and vegetables into large soup pot. Add a little water to roasting pan and scrape up all the browned bits. Add to soup pot. Add remaining ingredients to soup; bring to boil. Reduce heat, cover, and simmer 2 to 3 hours. Remove bone from pot. Strain and cool.

Yield: 4 qt. (4 L)

Cookbook: Caring & Cooking for the Hyper-Active Child

Author: Mary Jane Finsand

Typed By: Susan alexanderjamesmom@gmail.com

Contributed by:

 * Catsrecipes Y-Group