Ingredients

• 2 - 3 lbs. beef bones
• 8 cups water
• 1 onion, unpeeled
• 1 carrot, scrubbed and sliced
• celery leaves
• 2 - 3 sprigs parsley
• 5 - 6 whole peppercorns
• 3 whole cloves
• 1 tsp. crushed basil leaves
• 1 clove garlic
• 2 tbsp. vinegar
• 2 tsp. salt

Directions

1. Brown bones slowly in a heavy pot.
2. Add remaining ingredients and simmer, covered, for several hours.
3. Strain broth and cool.
4. Skim fat from top of stock.

Attribution: Beef Stock by Jan Gilbert, Ashton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.