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Ingredients

Makes 6 quarts

• 8 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme or 3/4 teaspoon dried thyme
• 4 sprigs fresh rosemary or 2 teaspoons dried rosemary
• 2 dried bay leaves
• 1 tablespoon whole black peppercorns
• 1 pound beef-stew meat, cubed
• 5 pounds veal bones, sawed into smaller pieces
• 1 large onion, peel on, quartered
• 2 large carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 2 cups dry red wine

Description

Homemade Beef Stock Is Far Superior To Store-bought, Canned Versions. Ask Your Butcher To Saw The Veal Bones Into Smaller Pieces.

Martha Stewart