Ingredients

• 2kg x Beef bones including several with bone marrow. Your butcher will arrange

• 50g x Diced chuck steak or similar stewing meat - essential

• 3 x Medium carrots loosely chopped

• 1 x Large onion - peeled and quartered

• 3 x Celery stalks - washed and halved

• 1 x Teaspoon whole black peppercorns

• 2 x Large tomatoes

• 1 x Teaspoon dried thyme leaves

Preparation

This first part is important: Place the meat bones spread evenly with the meat in a 180c oven, lightly cover with olive oil and bake until the bones and meat are browned on all sides.

Next, transfer the bones to a large stock pot, add the vegetables, spices, tomatoes and black pepper and cover with 3 litres water to give a 5cm cover. Bring to the boil then reduce to a low simmer and continue for 3 hours giving around 1.5 litres Stock. Remember to skim the foam from the top from time to time as the stock reduces.

After 3 hours, remove the bones then strain through a fine mesh colonder. Allow to fully cool then freeze in 2 cup containers

Important: The stewing steak is important to give the flavour

Comments: Store bought, over salted, beef stocks do not even get close to the flavour this stock will give you