1 Onion                                                         
2 Carrots, washed but not peeled     
2 Celery Stalks, washed
1 Leek, sliced lengthwise, washed thoroughly     
4 lb. Beef Bones
2 lb. Stew Meat
3 Quarts Cold Water, or just enough water to cover
2 Tbs. Canola Oil
3 Cloves Garlic, smashed
1 Bouquet Garni (refer to White Stock)
6 Black Peppercorns
 

METHOD:
Preheat oven to 400° F.  Quarter the onion, keeping the skin attached. Chop all the vegetables into large pieces.  If stew meat isn’t cut already, chop into 1” pieces.

Place bones into a large roasting pan.  Drizzle canola oil over bones and toss to coat.  Roast bones for about 20 minutes, or until browned. 

Add in stew meat, mirepoix (carrots, onion, celery), leek and garlic. Continue to roast for another 20 minutes, or until vegetables have browned.  Remove pan from oven.  With slotted spoon, remove bones, meat, and vegetables from roasting pan and transfer to large, heavy-bottomed stockpot.  Cover bones, meat and vegetables with cold water and bring to a simmer.

Deglaze pan by adding one cup of water and stirring over low heat until all the brown bits (fond) loosen and dissolve. Pour the remaining water and juices into stockpot.  Continue to simmer gently on low heat for a minimum of 4 hours, and as long as 8 hours, skimming off impurities as necessary.

Strain stock and discard the solids.  Cool to room temperature, then refrigerate.

Makes approximately 6 cups.