Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Rich Beef Stock Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 28, 2018 Print Rate It Share Share Tweet Pin Email Yield: 3 cups Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup. Ingredients 3 pounds beef shank bones, cut into 2-inch pieces 4 lean short ribs of beef 4 leeks, cut into half lengthwise and washed 4 celery stalks 2 whole carrots, peeled 1 yellow onion, unpeeled and halved 3 fresh bay leaves 1 large sprig of fresh thyme 2 white spring onions, trimmed Handful of fresh flat-leaf parsley 1 whole head of garlic, unpeeled ½ teaspoon whole black peppercorns Directions Preheat the oven to 400 degrees. Place all of the ingredients in an 8-quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes. Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours. Let the stock cool slightly, skim off any fat, and strain, reserving the beef bones for serving simply with strong horseradish. Refrigerate, or freeze the stock in smaller amounts for future use. Rate it Print