Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat your oven to 425°f. in a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°f remove and cool. ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok. place in a large stock pot and cover with 12 cups of water. add salt, pepper, thyme and bay leaves - slow cook for 3 hours. remove bones and herbs. you should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. the heartier the stock the better the soup.

Target recipe: dredge beef in flour, seasoned with your favorite seasonings. heat large dutch oven (cast iron is best). whisk together olive oil and dry mustard, add to heated dutch oven. add spanish onion and caramelize. add dredged beef, brown on all sides. add garlic, brown, being careful not to burn. add wine, deglaze the pot and simmer 10 minutes. add carrots, rutabaga, celery, mushrooms, cayenne, thyme, worcestershire sauce, horseradish salt to taste. stir and simmer another 10 minutes. add water and potatoes. stir and bring back to simmer. preheat oven to 300°f. cover tightly and slow simmer until potatoes are fork tender, about 2 hours.