Beef Stock

Description
Contributed by Catsrecipes Y-Group
 * Source: Caring & Cooking for the Hyper-Active Child by Mary Jane Finsand
 * Yield: 4 qt. (4 l)

Ingredients

 * 4 lbs chuck roast 2 kg
 * 2 tbsp shortening 30 ml
 * 2 onions (sliced) 2
 * ½ cup celery (sliced) 125 ml
 * 1 tsp thyme 5 ml
 * 3 bay leaves 3
 * 2 tsp salt 10 ml
 * ½ tsp pepper 2 ml
 * 4 qt. water 4 l

Directions

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