Beef Stock

28 Servings

6 pounds beef soup bones
4 tablespoons margarine
2 carrots, peeled and sliced
2 leeks, rinsed and sliced
2 stalks celery, sliced
1 onion, cut into large chunks
5 quarts water
1 tablespoon salt
8 peppercorns
1 bay leaf
3 sprigs thyme
8 parsley, stems


Place bones in roasting pan and brown in a 400 F. oven for 30 minutes.
Add onion, carrots, and garlic; continue browning for an additional 30 minutes.
Transfer bones and vegetables to a large Dutch oven or stockpot. Discard any accumulated fat.
Add remaining ingredients. Bring to a boil. Reduce heat, cover partially and simmer slowly for about 5 hours, skimming foam from surface occasionally. Using several layers of cheesecloth in a colander or large sieve,
strain stock into a large pan or bowl. cool to room temperature and refrigerate.
Before using, skim congealed fat from surface; heat.

Amount Per Serving
Calories 174 Calories from Fat 91
Percent Total Calories From:
Fat 52% Protein 36% Carb. 12%

Nutrient  Amount per  Serving   Value
                                     
Total Fat              10   g     16%
Saturated Fat           3   g     17%
Cholesterol            78   mg    26%
Sodium                403   mg    17%
Total Carbohydrate      5   g      2%
Dietary Fiber           1   g      3%
Sugars                  0   g        
Protein                15   g        

Vitamin A 34% Vitamin C 12% Calcium 0% Iron 10%