6 pounds beef soup bones (cut into pieces) 1 cup sliced onion 1/2 cup chopped celery 1 large bay leaf 4 sprigs parsley 8 whole black peppercorns 2 teaspoon salt
Place meat bones and 2-1/2 quarts cold water in large stockpot. Simmer uncovered (don't boil) 3 hours. Remove bones; cut off meat and chop. Return meat to stock; add remaining ingredients. Simmer uncovered 2 hours longer. Strain. Clarify stock if desired. Skim off fat, or chill and lift off fat.
To clarify stock: Crush 1 egg shell; mix with white of 1 egg and 1/4 cup water. Stir into hot stock. Bring to boil. Let stand 5 minutes and strain.