Making a rich, deep beef stock is as easy as roasting some marrow bones and simmering them with aromatic vegetables and herbs. Here's our best recipe.
Ingredients:
4 to 5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
1 pound stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
Olive oil
1 to 2 medium onions, quartered
1 to 2 large carrots, cut into 1 to 2-inch segments
1 large celery rib, cut into 1-inch segments or handful celery tops
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