Aye Chef - Cooking with style

Just as with Chicken Stock, this Beef Stock can be used both for soups and main dishes. Personally I use it for the Guinness Casserole that I'll publish a bit later, but it can be used with just about anything. Ingredients is very similar to the Chicken Stock, but quantities vary a bit.

Ingredients: (makes 6 cups)
3 pounds beef bones
3 celery sticks, sliced
2 medium onions stuck with several cloves
1 carrot, sliced
1 small potato, peeled and sliced
A bit of Sage
2 tablespoons parsley
1/2 teaspoon thyme
1 bay leaf
8 peppercorns
8 cups of water

Put all ingredients into a large pot, bring to boil, skim all fat and simmer while covered for about 2 hours. Strain liquid and allow to cool. It can be refrigerated for a few days, but if you need it for more, put into freezer.

Source: Celtic Folklore Cooking by Joanne Asala