You know that good soups depend on great stocks. You also know that beef bouillon does not taste like beef. If you put these two tidbits of knowledge together, you will realize: If you want good soup, you should make your own stock. This idea may sound foreign and strange, but there is no need to be intimated! All it takes is beef, vegetables, water, and time. Ditch your boullion cubes and make your stock at home. Just save your scraps to start ’stock bag.’ Put beef trimmings in a large container or bag; put vegetable ends and skins in a separate container or bag, and store both in the freezer. Save everything: Skins, ends, and all. If you cook with in-season fall vegetables such as potatoes, onions, leeks, and turnips, your stock bag will be full in no time.

Once you have collected about four pounds of beef, you’re ready to make your stock. For the most part, it doesn’t matter what is in your bag of vegetable scraps, but do make sure you have these ingredients:

• Potato skins
• Celery ends
• Carrot skins and ends
• Onions

Now, roast your beef in the oven on high heat until it browns. This will probably take about an hour, but it depends on the size of your beef scraps. Remove the beef from the tray, and separate the fat from the broth. Get rid of the fat – you don’t want that in your stock.

Halfway fill a large stock pot with water. Add the browned beef, the broth from the beef, and any vegetables that you will use. Simmer the whole mess on low for three to four hours. You will need to add water throughout the process – the pot should always be halfway full.

After six to eight hours, skim any floaties off the top of your stock, and spoon out the beef and the vegetables. Strain the stock through a colander; then strain the stock through a cheesecloth.

When your stock is absolutely smooth, pour it back into the pot and simmer it over high heat until it is reduced. Your stock is ready when it is dark brown and flavorful. Pour it into containers and cool it overnight. Remove the fat in the morning, and then freeze it until you want to use it.

Finally, sit back and relax. You gave a whole day to the stock-making process, but you know it was worth your time. Now you can have delicious soups with flavorful bases any time that you choose!