Beef Stock

No sodium, hydrolyzed yeast extract, butylated hydroxyanisole, sugar or artificial anything here.

Nothing you can buy in the store costs less or tastes anywhere near as good as homemade beef stock.  It could not be any easier.

Roast meaty beef bones at 400 degrees for 30 minutes, turning once.  Add about 3 tablespoons of tomato paste and coarsely chopped celery, onions, carrots and garlic to the pan and roast another 30 minutes.

Transfer the browned bones to a Dutch oven, cover with cold water and bring to a boil.  Skim off the foam then transfer the vegetables to the pot with the bones. Discard the rendered fat or set aside for another purpose if that’s your want- just don’t let it near the stock pot.

Deglaze the roasting pan with red wine, scraping up all the brown bits.  Add this to the pot with parsley, thyme, peppercorns, bay leaf and a couple of whole cloves.

Reduce heat and simmer slowly for 4 or 5 hours, occasionally skimming away any accumulated foam.

Strain through a fine mesh strainer and allow to cool completely.  Refrigerate and use within 3 days or freeze up to 3 months.