“From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Ask the butcher to saw the bones to the right size and there is very little prep time.”
4hrs 15mins
8 cups

Ingredients Nutrition

  • 6 lbs veal bones, cut into 2 inch pieces
  • 3 large onions, peeled and halved
  • 2 large tomatoes, cored and halved
  • 1 tablespoon olive oil
  • 1 lb beef stew meat, cut into 2 inch pieces
  • 2 stalks celery, cut into 2 inch pieces
  • 2 carrots, peeled and cut into 2 inch pieces


  1. Place bones and 10 cups water in a large stockpot and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, for about 2 1/2 hours. Strain stock and return to pot.
  2. Preheat oven to 500°F Coat onions and tomatoes with the olive oil and place in a 9x13 roasting pan. Cook for about 40 minutes, stirring occasionally until the vegetables are well browned.
  3. Add browned vegetables to stock along with the remaining ingredients.
  4. Place roasting pan over medium heat, add about a cup of stock and stir to loosen all the browned bits. Add back to the stockpot.
  5. Return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.
  6. Strain stock through a fine sieve. Discard the solids. Chill stock. Skim hardened fat from the stock and discard.
  7. Stock keeps in the refrigerator for 2 days. Freezes for up to 6 months.

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