Recipes used from The Martha Stewart Cookbook

Beef Stock

3 pounds shank bones, cut into 2 inch pieces  (I used stew beef cut into small pieces)
4 lean short ribs of beef  ( omitted)
3/4 pound oxtail, cut into chunks (omitted)
4 leeks, well washed and split lengthwise (omitted)
4 celery stalks  (2 cut into small pieces)
2 whole carrots cut into small pieces
1 yellow onion chopped
3 fresh bay leaves (omitted)
1 large sprig of thyme
2 white spring onions (replaced with onion powder)
Large bunch of fresh parsley (omitted)
1 whole head (clove lol) of garlic (replaced with garlic granules)
1/2 tsp whole black peppercorns (replaced with fine ground black pepper)
Stellina optional 1/2 cup

Place all ingredients in a large 8 quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes
(instead I sauteed the onion and celery in 2 tbsp of oil in a large kettle, then floured the stew beef pieces and placed them in the kettle and browned on both sides and then added 2 cups of water and simmered 1 hour.)

Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours.
(I added 2 cups of water and all of the remaining ingredients and simmered  for 2 hours)
Very delicious and loved by all! Serves 6 bowls