Beef Stock - Duke

Course : Stocks
Serves: 6
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2 pounds beef bones
2 medium carrots coarsely chopped
1/2 stalk celery -- coarsely chopped
1 medium onion -- coarsely chopped
1 dash thyme
8 pieces peppercorns
1 piece bay leaf
3 ounces tomato paste
1 clove garlic

Preparation / Directions:

Preheat oven to 350 F. Bake bones until browned, about 1 hour. Place bones in large stock pot. Add remaining ingredients and enough water to cover. Bring to boil; boil about 2 minutes. Remove from heat and strain. Discard bones and vegetables. Return the stock to pot and cook over medium heat until reduced by 1/2. Enjoy! - Jeff Duke

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