There is a large difference between a stew (that you might have as part of a paleo dinner) and a stock, especially a brown stock. If you are newer to cooking you may not know this so it is time to learn a new recipe technique.
- 1 ½ pounds beef bone marrow
- 1 ½ pounds beef neck bones with meat
- 2 carrots
- ½ large onion
- 2 celery stalks
- ½ cup sherry
- ½ cup merlot
- 1 cup sauvignon blanc
- Bouquet garni (3 bay leaves, 1 teaspoon peppercorns, 1 large twig of thyme, 2 pieces of parsley)
- Preheat oven to 450F degrees.
- Break the bones into smaller pieces.
- Place the bones in a roasting pan together with the onion, carrot and celery.
- Bake until the bones are golden brown.
- Turn the bones once or twice as they brown.
- Transfer bones and vegetables to a large stock pot.
- Discard the fat from the roasting pan and deglaze with sherry, merlot and sauvignon blanc. Reduce until only ½ of the liquid remains.
- Add to the stock pot.
- Add bouquet garni and enough water to cover the bones.
- Slowly bring to a boil and then lower heat to a simmer.
- Add water whenever the liquid gets too low.
- Skim and degrease whenever necessary.