Beef & Root Vegetable Soup with Homemade Stock

Directions

STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints.

Bring to a boil slowly, skimming when necessary.

Add vegetables, peppercorns, herbs and salt.

Cover and simmer 2 to 3 hours.

Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator.

Next day remove the fat and retain 2 to 3 tablespoons of it for the soup.

SOUP: Place fat in soup kettle and sauté onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.

Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown.

Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil.

Reduce heat, cover and simmer for 1½ hours or until beef is tender.

Soup is ready to serve. Soup improves when served the next day.