Beef stock is the foundation of many soups, stews and sauces. Roasting the bones and vegetables first gives a brown stock with deep flavour and colour; slow, gentle simmering keeps it clear.
Beef stock is the foundation of many soups, stews and sauces. Roasting the bones and vegetables first gives a brown stock with deep flavour and colour; slow, gentle simmering keeps it clear.
Beef stock is the foundation of many soups, stews and sauces. Roasting the bones and vegetables first gives a brown stock with deep flavour and colour; slow, gentle simmering keeps it clear.
Beef stock is the foundation of many soups, stews and sauces. Roasting the bones and vegetables first gives a brown stock with deep flavour and colour; slow, gentle simmering keeps it clear.
Beef stock is the foundation of many soups, stews and sauces. Roasting the bones and vegetables first gives a brown stock with deep flavour and colour; slow, gentle simmering keeps it clear.
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