Basic Beef Broth

Put meat, bones and water in stock pot.

Simmer, uncovered, for 3 hours (do not boil).

Strain.

Remove meat or marrow from bones. Add marrow to stock.

Reserve meat or discard.

Chill stock overnight; skim and discard fat which floats to the top.

Bring stock to boiling.

Add remaining ingredients.

Simmer, uncovered, for 2 hours.

Strain.

Reserve vegetables for soup or later use. Use broth within 2 weeks or freeze for later use.

Yields 6 to 8 pints.