1 pound lean beef stew cubes
1 pound lean veal stew cubes
1/2 pound beef soup bones
3 carrots, cut in 2-inch pieces
1 tomato, quartered and seeded
2 medium yellow onions, quartered
1 stalk celery, cut in 2-inch pieces
1 garlic clove, minced
1 teaspoon salt
Garni:
1 teaspoon dried thyme leaves
1 bay leaf
2 sprigs parsley
Water
1. Place meats, vegetables, garlic, salt, and bgarni in an 8-quart Dutch oven. Pour in water to cover (about 3 quarts). Simmer covered 2 to 21/2 hours. Cool slightly.
2. Strain stock through a double thickness of cheesecloth into a storage container. Taste for seasoning. If a more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant beef bouillon in the stock.
3. Store covered in refrigerator or freezer. Remove solidified fat from top of stock before using.
2 TO 2 1/2 QUARTS
Note: Refrigerated stock is perishable. If not used within several days, heat to boiling, cool, and refrigerate or freeze to prevent spoilage. Stock can be kept frozen up to 4 months.