BEEF BROTH
About 4 cups
Pulse in a food processor until coarsely chopped:
- 1 ½ pounds boneless beef chuck, cut into 1-inch cubes
Transfer to a stockpot and add:
- 5 cups cold water
Bring to a simmer over medium heat, then reduce the heat, partially cover, and cook gently for 30 minutes, skimming often. Add:
- 1 unpeeled onion, cut into 1-inch chunks
- 1 large leek, halved lengthwise, well rinsed, and chopped
- 1 carrot, coarsely chopped
- 1 tablespoon tomato paste
- 5 sprigs parsley
- ½ teaspoon dried thyme
- 3 black peppercorns, lightly crushed
- 1 whole clove
Simmer for 1 hour more. Strain and let cool uncovered, then refrigerate covered. Skim off any fat when ready to use. The broth will separate, so whisk before using. Store refrigerated for up to 4 days or freeze for up to 6 months.