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# Beef Stock

 * **Serves:** 1
 * **Source:** Joe Cannata
 * **Contributor:** MikeCrute

## Ingredients
 * 1 pound beef bones
 * 1/4 pound fresh mushrooms
 * 1 ounce beef bouillon
 * 1 tablespoon dried oregano
 * 1 tablespoon fresh oregano
 * 1 tablespoon salt
 * 1/4 teaspoon ground black pepper
 * 3 stalks celery
 * 2 cloves garlic, mashed
 * 1 bay leaf
 * 1 carrot
 * 1 onion
 * 1/2 bunch parsley stems

## Instructions
 1. Preheat the oven to 350 degrees F.
 1. Roast beef bones on a sheet pan for 1 hour.
 1. Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
 1. Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it's ok to add water so that your exact yield is 1/2 gallon.)

<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

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CategoryRecipesSauces