Name: Quick Beef Stock
Ingredients: 1 ½ oz. Extra Virgin Olive Oil; 3 ½ @ 32oz Unsalted Beef Flavor Store bought Stock, enough to cover ALL your vegetables Total ounces 112 ounces; 2 pounds approx. Onions – large dice; 2 pounds approx. Carrots – large dice (not peeled); 2 pounds approx. Celery – large dice (use the entire stalk); 1 or 2 Leeks cut into 1” piece depending on the size use white AND green leaves; Approx. 10 to 15 sprigs Fresh thyme not chopped; 15/20 @ Black Peppercorns; 1 28 ounces can Tomato Puree; 1 @ 6 oz. cans Tomato Paste

Quick Beef Stock

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Ingredients

1 ½ oz. Extra Virgin Olive Oil
3 ½ @ 32oz Unsalted Beef Flavor Store bought Stock, enough to cover ALL your vegetables Total ounces 112 ounces
2 pounds approx. Onions – large dice
2 pounds approx. Carrots – large dice (not peeled)
2 pounds approx. Celery – large dice (use the entire stalk)
1 or 2 Leeks cut into 1” piece depending on the size use white AND green leaves
Approx. 10 to 15 sprigs Fresh thyme not chopped
15/20 @ Black Peppercorns
1 28 ounces can Tomato Puree
1 @ 6 oz. cans Tomato Paste

Instructions

Makes (approx.) 4 Quarts (the Chef uses a 12 Quart Pot)

Heat Oil in a large frying when hot add onions and cook until golden brown (this could take 10/15 minutes).
In a large Stock Pot, All the chopped vegetables and the caramelized onions, Peppercorns, Tomato puree and paste, add the store bought stock and mix in until blended.
Bring to boil, and then reduce heat to a VERY VERY LOW simmer. Stir occasionally. Cook for 4 ½ to 3 Hours.
Strain through a strainer and portion into freezable containers.
The stock will stay fresh in the fridge for 4/5 days MAX and 17 years in the freezer.