This is the stock I use in my beef stew and for making soups like mushroom- barley and minestrone. It takes almost no work, just cooking time. Marrow bones are best for soup and adjust all the quantities according to the size of your soup pot. Mine is huge – 8 quarts (7.5 L). - Jenny Jones
- 2 1/2 - 3 pounds beef marrow bones
- 2 carrots cut in big pieces
- 2 stalks of celery cut in big pieces
- 1 parsnip cut in big pieces
- 1 small onion, quartered
- 2 cloves of garlic, whole
- 3-4 sprigs of parsley
- 2 bay leaves
- 5 peppercorns
- 1 1/2 teaspoons salt (or 2 teaspoons kosher salt)
- 1/2 teaspoon dried thyme leaves
- 5 1/2 quarts of water (22 cups)
- Place all ingredients into your largest soup pot.
- Fill with as much water as it will hold.
- Bring to a boil.
- Once it starts to boil, skim off any brown foam.
- Cover, reduce heat, and simmer for 3 hours (or up to 6 hours).
- Remove bones & large pieces of vegetables with a slotted spoon and discard.
- Strain through a fine mesh sieve into 2 or 3 bowls. Use right away or refrigerate overnight.
- Once chilled, skim off any fat (I scoop it with a fine mesh strainer) and use within 3 days or freeze. I freeze it in ice cube trays, then into freezer bags.
Notes: For more on this recipe in my blog click here.