Beef Soup Stock (Brodo di Came)

Name: Beef Soup Stock (Brodo di Came)
Ingredients: 0.5 pound Beef round (Cut into large chunks); 0.25 pound Beef bones (Marrow bones preferred); 2 quarts Water; 2 small Potatoes (Peeled and quartered); 1 medium Onion (Peeled and quartered); 2 small Carrots (Peeled and chopped); 1 medium Tomato (Fresh or canned, chopped); 0.25 cup Parsley (Fresh, chopped); 1 teaspoon Salt (Or to taste); 0.5 teaspoon Black pepper (Or to taste); 2 tablespoons Sherry (Optional)

A simple and flavorful beef soup stock, perfect as a base for various soups and stews.

Ingredients

0.5 pound Beef round (Cut into large chunks)
0.25 pound Beef bones (Marrow bones preferred)
2 quarts Water
2 small Potatoes (Peeled and quartered)
1 medium Onion (Peeled and quartered)
2 small Carrots (Peeled and chopped)
1 medium Tomato (Fresh or canned, chopped)
0.25 cup Parsley (Fresh, chopped)
1 teaspoon Salt (Or to taste)
0.5 teaspoon Black pepper (Or to taste)
2 tablespoons Sherry (Optional)

Instructions

1In a large stockpot, combine the beef round, beef bones, water, potatoes, onion, carrots, and tomato.
2Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, add salt and pepper, and simmer gently for at least 2 hours, or up to 4 hours. Skim off any foam or impurities that rise to the surface occasionally.
3During the last 15 minutes of simmering, stir in the sherry, if using.
4Remove from heat and let cool slightly. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander to remove solids. Discard the solids.
5Stir in the chopped parsley.