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Beef Stock

Make this homemade beef stock for chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."

  • yield: Makes 6 quarts


  • 8 sprigs flat-leaf parsley
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 pound beef stew meat, cubed
  • 5 pounds veal bones, cut into small pieces
  • 1 large onion, unpeeled and quartered
  • 2 large carrots, cut into thirds
  • 2 celery stalks, cut into thirds
  • 2 cups dry red wine


  1. Step 1

    Preheat oven to 400 degrees. Tie parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth to make bouquet garni.

  2. Step 2

    Arrange meat, bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until vegetables and bones are deep brown, about 1 1/2 hours. Transfer meat, bones, and vegetables to a large pot.

  3. Step 3

    Pour off fat from roasting pan, and discard. Place pan over high heat. Add wine and stir, using a wooden spoon to loosen any browned bits from the bottom of the pan; boil until wine is reduced by half, about 5 minutes. Pour mixture into the pot.

  4. Step 4

    Add enough water to just cover bones (about 6 quarts) and bring to a boil, then reduce heat to a bare simmer. Skim foam from surface. Add bouquet garni and continue to simmer over lowest possible heat for 3 hours, skimming surface as needed. If at any time liquid level drops below the bones, add more water.

  5. Step 5

    Strain stock through a fine sieve lined with cheesecloth into a large heatproof measuring cup or another pot (do not press on solids). Discard solids.

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