Serves: 9
Total Calories: 105

4 to 5 pounds beef shank and neck bones, or 2 1/2 pounds beef bones and 2 1/2 pounds beef stew meat
2 tablespoons vegetable shortening
3 carrots large, sliced
3 onions sliced
3 to 4 ribs celery sliced
12 cups water
parsley Several sprigs of fresh
1 teaspoon salt
1 teaspoon thyme dried, crushed
8 peppercorns crushed
1 bay leaf large

Heat oven to 450° F. Cut meat from shank or cut stew meat into 2-inch pieces. Melt shortening in large roasting pan add bones and meat in one layer. Place in oven turn meat and bones frequently, about every 10 minutes, until they begin to brown. Add vegetables to roasting pan continue browning and turning meat and vegetables be careful not to burn. When ingredients are browned, about 40 to 50 minutes, transfer to a large stockpot. Pour fat from roasting pan. Add 1 cup water to pan and scrape all browned bits from bottom add to stockpot with remaining water. Bring contents of stockpot slowly to a boil skim off foam that rises to surface for first 30 minutes. Add remaining ingredients bring to boil. Reduce heat and simmer, partially covered, for 6 to 8 hours. Strain broth through colander after first removing large bones. Let cool as quickly as possible by placing container in a sink of cold water before refrigerating. If broth is to be used right away, lift off fat that rises to surface when broth is chilled.

Nutritional Facts:

Serves: 9
Total Calories: 105
Calories from Fat: 24

More Recipes from the Never Say Leftovers Cookbook:
Basic Beef Broth Recipe
Bean and Lamb Soup
Beef Broth and Noodles or Rice
Beef Broth with Croutons
Beef Broth with Herbs
Beef Broth with Tomato
Beer-Cheese Soup
Chicken Broth with Rice
Chicken Soup Oriental
Chicken and Vegetable Soup
Creamy Chicken Soup
Creamy Vegetable Soup
Fish Chowder
Goulash Soup
Ham And Potato Soup
Peasant Soup With Basil Sauce
Tomato, Ham, And Cabbage Soup
Turkey Or Chicken Broth
Turkey-Vegetable Soup