SIMPLE STEW AND SOUP RECIPES:
10 Homemade Stew and Soup Recipes for Fall and Winter
Ingredients
- Beef bones
- 4 quarts water
- 1/2 cup vinegar
- 2 teaspoons salt
- 1/2 cup sliced onions
- 1/2 cup diced carrots
- 1/2 cup diced turnips
- 1/2 cup diced celery, with leaves
- 2 or 3 sprigs parsley
- 1 small bay leaf
- 2 cloves
- Pinch of marjoram
- 1/4 teaspoon pepper
Directions
In a large kettle, cover beef bones with 4 quarts of water. Add vinegar and salt (using 1/4 cup vinegar and 1 teaspoon salt for each 2 quarts of water). The vinegar helps release and dissolve the calcium from the bones in the stock. Cover the kettle and simmer for 2 or 3 hours. Add remaining ingredients and simmer for another hour.
Do not add cold water to the stock after it has started to simmer; the stock will become cloudy.
Strain and cool. Remove hardened fat from the surface before using.
