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Basic Beef Stock

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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