INGREDIENTS:

• 4-5 pounds beef bones and a few veal bones
• 1 pound of stew meat (chuck or flank steak), cut into 2-inch chunks
• Olive oil or avocado oil
• 1-2 medium onions, peeled and quartered
• 1-2 large carrots, cut into 1-2 inch segments
• 1 celery rib, cut into 1 inch segments
• 2-3 cloves of garlic, unpeeled
• Handful of parsley, stems, and leaves
• 1-2 bay leaves
• 10 peppercorns

INSTRUCTIONS:

1. Heat the oven to 375°F (190°C).
2. Rub olive oil over the stew meat pieces, carrots, and onions.
3. Place the stew meat or beef scraps, stock bones, carrots, and onions in a large roasting pan.
4. Roast in the oven for about 45 minutes, turning everything halfway through the cooking.
5. Place everything from the oven in a large stock pot.
6. Pour some boiling water into the oven pan and scrape up all of the browned bits. Pour everything into the stock pot.
7. Add parsley, celery, garlic, bay leaves, and peppercorns to the pot.
8. Fill the pot with cold water, about 1 inch over the top of the bones.
9. Bring the stock pot to a regular simmer and then reduce the heat to low, so it just barely simmers. Cover the pot loosely and let simmer low and slow for 3-4 hours.
10. Scoop away any fat and scum that rises to the surface once in a while during simmering.
11. After cooking, remove the bones and vegetables from the pot. Strain the broth.
12. Let the broth cool to room temperature, then put it in the refrigerator.
13. Once the broth has chilled, the fat will solidify. Discard the fat (or reuse it) and pour the broth into a jar and freeze it for later use.

Allergies:

Gluten-free (GF)

Dairy-free (DF)

Egg-free (EF)

Nut-free (NF)

Shellfish-free (SF)

Here are some variations you can try for this recipe:

1. Herb-infused broth: Add additional herbs like rosemary, thyme, or sage to the stock pot while simmering to infuse the broth with more flavors.
2. Spicy kick: If you enjoy spice, add red pepper flakes or a dried chili to the stock pot while simmering to give the broth some heat.
3. Asian-inspired broth: For an Asian twist, add ginger slices, star anise, and a cinnamon stick to the stock pot. You can also add a splash of soy sauce or tamari for depth of flavor.
4. Mushroom broth: Add a handful of dried mushrooms, such as shiitake or porcini, to the stock pot to create a rich and earthy mushroom-flavored broth.
5. Vegetable broth: Omit the meat and bones and make a hearty vegetable broth by using a variety of vegetables like tomatoes, bell peppers, leeks, and fennel.
6. Lemon and garlic: Squeeze some lemon juice and add a few crushed garlic cloves to the broth for a zesty and aromatic twist.
7. Thai-style broth: Add lemongrass, kaffir lime leaves, and a splash of coconut milk to the broth for a Thai-inspired flavor.
8. Smoky flavor: Roast the vegetables and bones in the oven before simmering to give the broth a smoky depth of flavor.
9. Wine-infused broth: Add a splash of red or white wine to the stock pot for a hint of acidity and complexity.
10. Mexican-inspired broth: Add cumin, coriander, and dried chili peppers to the broth for a Mexican-inspired taste.