Reviewed: Mar. 15, 2012

A keeper. I picked up beef shank bones and beef neck bones from my local butcher (very inexpensive). The neckbones had meat on them whereas the shanks were mostly just bone. Roasting at a lower temp for several hours is just what I did. Not wanting the onion and carrots to blacken, i removed those after the first hour of roasting and saved in the fridge until time to simmer. I shopped specifically for preparing this recipe, and glad I planned ahead. The end result was magnificant.. a well-rounded robust stock with the perfect flavor. This recipe yielded the full 8 cups (2 quarts). Next time I will double this recipe (using a 12quart stock pot) to yield a gallon. Gotta make sure you leave it covered while it simmers, otherwise all your good stock will evaporate. [To those who low-rate this and other recipes after having altered the recipe, remove your rating as it isn't fair to the submitter].

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Reviewer:

WIFEMOMCOOKMAID

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Reviewed: Jan. 31, 2012

This is a great recipe to keep in your back pocket. I did leave out the tomato (the tomatoes we can get in PA in January aren't great) and parsnip (used more potato instead). I saved the meat (which literally fell off the bones) to use for another meal rather than discarding it. I got 3 quarts of stock.

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Reviewer:

erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

Reviewed: Jan. 20, 2012

Great recipe. Made beef barley soup from this stock.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Nov. 3, 2011

I followed the recipe to a T, and it came out very bland. I used fresh marrow bones, veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole thing on the stove top. After 4 hours, it produced 4 cups of stock. Adding more water would only make it blander. It smelled great and I was really looking foward to using this, but it wasn't worth sitting around the house all day to make such a small quanity. I make great chicken stock all the time, so this isn't a new concept for me.

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Reviewer:

feistycat

Reviewed: Sep. 28, 2011

I also did like Linda Mclean (and others) roasting at 300 or 4 hours turning occasionally. During last hour I tossed in a small head of garlic as well. I didn't have parsnip and didn't use the potato. Used dried parsley as its all I had. I did have fresh rosemary which I added 2 large sprigs of. (I'm a rosemary fan). I didn't drain off the fat because after 1st straining I chill stock in frige, then remove solidified fat on top. I keep and freeze the fat to use in making refried beans, savory pie doughs, homemade noodles, etc., vs commercial lard which has hydrogenated fats, yuk & I hate to waste anything that can b repurposed. As for the rest of directions, spot on. I dig making my own stocks which I freeze in portions for many applications. I use beef neck bones (very meaty) I get for $1.49 lb. The soup bones I see are just that - nothing but bones. I tried those before and didn't get great results. Oxtail would work too but it costs more. Thanks for the post for honest to goodness 'stock'.

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Aug. 30, 2011

I am having trouble finding beef bones to use for this recipe. I have made stock before at restaurants I have worked at, but I am not sure what beef bones to get at the grocery store. Any help would be aprreciated.

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Reviewer:

BETTYCROCKER92

Reviewed: Aug. 8, 2011

A lot of work! It did make the house smell really good BUT my husband was surprised that we were having pizza instead of homemade beef stew for dinner.

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