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