Beef Stock

==Description==
Contributed by Catsrecipes Y-Group
* Source: Caring & Cooking for the Hyper-Active Child by Mary Jane Finsand
* Yield: 4 qt. (4 l)
==Ingredients==
* 4 lbs chuck roast 2 kg
* 2 tbsp shortening 30 ml
* 2 onions (sliced) 2
* ½ cup celery (sliced) 125 ml
* 1 tsp thyme 5 ml
* 3 bay leaves 3
* 2 tsp salt 10 ml
* ½ tsp pepper 2 ml
* 4 qt. water 4 l
==Directions==
# Preheat oven to 450°F (230°C).
# Remove meat from bone and cut into bite-size pieces.
# Bone should be left in pot while mixture is cooking.
# Place shortening in roasting pan and melt in oven.
# Shake to coat bottom of pan.
# Add meat and roast uncovered for 20 minutes; stir frequently.
# Add onions and celery.
# Roast for 10 minutes more, stirring to keep from burning.
# Remove from oven and pour meat and vegetables into large soup pot.
# Add a little water to roasting pan and scrape up all the browned bits.
# Add to soup pot.
# Add remaining ingredients to soup; bring to boil.
# Reduce heat, cover, and simmer 2 to 3 hours.
# Remove bone from pot.
# Strain and cool.
Category:Cathy's Recipes
Category:Beef chuck and blade Recipes
Category:Beef stock and broth Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Thyme Recipes