Makes Approx 1.1L/40fl.oz.    Hot    Cold    Vegetables Accompaniment  Sauces    Gravy    Gluten Wheat Dairy Free  Eggless

Ingredients

1kg/2.2lb Beef Soup Bones (these should have some meat on)

1/2 large Onion

2 large Carrots

60ml/2fl.oz. Water

1 Stick Celery, (including the leaves if possible)

1 Tomato,

1/2 Large Potato, cut into large chunks

4 whole black Peppercorns

2 sprigs of fresh Parsley

1 Bay Leaf

2 Sprigs Thyme

Salt

1 Garlic Clove, halved

1.1L/40fl.oz. Water

1. Preheat the oven to to 230C, 450F Gas Mark 8.

2. Cut the onions and carrots into large chunks and place in a large shallow roasting tin together with the bones. Bake, uncovered, for about 30 minutes or until the bones are well browned. Turn from time to time.

3. Drain off the fat and place the browned bones, onion and carrots in a very large saucepan. Pour a little water into the roasting tin, and scrape up the residue with a wooden spoon. Swirl the water around the tin and pour into the saucepan.

4. Add the remaining ingredients to the saucepan and bring to the boi. Reduce the heat, cover and simmer for 5 hours, stirring from time to time.

5. Strain the stock, discarding the meat, vegetables, and seasonings. Refrigerate until ready to use.