Make your own beef stock!

Ingredients:

• 6 to 8 pounds of FSC Ranch Beef Soup Bones (You can also use Marrow and Neck Bones.)
• 2 cups diced yellow onions
• 1 cup sliced carrot
• 1/2 cup sliced celery
• 2 tablespoons tomato paste
• 1 gallon water
• 10 black peppercorns
• 3 to 4 sprigs fresh parsley
• 2 cloves garlic
• 2 sprigs fresh thyme
• 2 bay leaves

Directions:

1. Preheat oven to 475°F.  Place FSC Ranch Beef Soup Bones, onions, carrots and celery in roasting pan.  Roast in 475°F oven 45 minutes or until browned, turning once.  Spread tomato paste over bones; roast 15 minutes.  Remove from oven; drain fat.
2. Place bones and vegetables in large stock pot.  Scrape bottom of roasting pan to loosen any brown bits; add to stock pot.  Add water; bring to boil.  Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot.  Simmer stock 8 to 10 hours, occasionally skimming off the top.
3. Remove stock pot from heat; cool 15 minutes.  Strain stock through cheesecloth-lined colander into large bowl.