"hahabogus" > wrote
> I use beef knuckle bones...first I roast them to get a darker stock. Then
> (to water to cover) I add a large carrot (broken in half), large onion
> (skin and all) cut in half, some celery ribs, 10 or so peppercorns, a
> clove or 3 of garlic and a bay leaf or 3. This I simmer a while, till
> it's a rich stock. I do this in a pasta pot the kind with a insert (full
> of holes) so the larger crud is easier to remove. I chuck out the spend
> veggies and bones. I refrigerate this so skiming the fat is easier

I love making stock. At this point in my life, the time element dictates
that I use canned broth. But your recipe sounds good. I have only
made chicken, not beef stock.

Just bought an 8-lb whole sirloin tip (it may not be as tender as chuck
but it was $1.89 a lb at Lion!) to use to make the soup. I will use a
small portion and freeze the rest in 2-lb portions.

[...]

> The trick is when to add the veggies...add the stuff that cooks up faster
> nearer the end.
>

Yes indeed! This is how I make my stew. I will brown and braise this sirloin
tip,
and add the juice to the broth I bought, after I have removed the meat for
dicing.