3 to 4 lbs. Beef stock bones
1 lb. Stewing steak cut into 1″ pieces
1 small onion diced
3 tbsp of olive oil
Salt and pepper
2 to 3 tsp of Wally’s Seasoned Ground Tomatoes
6 quart stock pot.
2″ deep roasting pan
This is all that I use. Some recipes call for the addition of carrots and other vegetables but since my stock is used by my wife in her soups and stews etc., is when she adds her veggies.
Preheat oven to 375F
Place bones in the pan and salt them lightly
Place in centre of the oven when ready and bake for 45 minutes to 1 hour, turning them over half way through. If they are starting to burn turn oven down to 300 F, but continue cooking.
During this process, a substantial amount of natural oils will be expelled from the bones.
In the meantime, place the oil, onion and stewing steak in the stock pot on a med-high heat, add salt and pepper, tomato powder, then brown the meat until onion has cooked away and meat has a great tan.
Remove the meat and set aside.
Add sufficient water to the pot to loosen up the drippings then return the meat to this liquid and stir.
When the bones have roasted, remove from oven and add to pot with meat.
Pour the oils from the pan and discard unless needed for other recipes.
Add water to pan to loosen these drippings and add to the pot.
Fill the pot with water to desired level, add more salt and pepper to taste, cover and bring to boil then reduce heat to a very slow simmer for about 6 hours.
Remove meat and bones and any marrow which may have floated to the surface then using a fine mesh strainer and or muslim cloth, strain the liquid into a 2nd pot of equal size.
Prepare 5 or 6 quart size Canning jars.
Bring the liquid back to boil and reduce heat.
Fill each jar to 1″ below neck and seal.
The jars have sealed when the lids have popped.
When completely cool, jars may be frozen until needed, or stored in the pantry, but use it as quickly as possible just in case any of them have not sealed properly.
Prepared, tried and tested by: Wally Paul