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Beef Stock

6 pounds beef soup bones
1 large onion
3 large carrots
4 stalks celery
1 leek
1 whole garlic bulb
1/2 cup cold water
1 large tomato
1/2 cup chopped parsnip
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
2 teaspoons dried thyme
12 cups cold water

1. Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed vegetables into 1-inch chunks. In a large shallow roasting pan place soup bones and veg. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
2. Drain off fat. Place the browned bones, vegetables in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and deglaze. Pour this liquid into soup pot. Add peppercorns, parsley, bay leaf, thyme, and garlic. Add the 12 cups of cold tap water.
3. Bring mixture to a boil. Reduce heat to a simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

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