Beef Stock - cooking recipe

Ingredients

5 to 6 soup bones
5 to 6 stalks celery with leaves
2 to 3 leeks, slit in half
2 parsnips
3 to 4 carrots
2 onions
1/2 bunch parsley
2 turnips
1 lb. beef chuck roast
2 big handfuls salt
4 to 5 bay leaves

Preparation

Put all of the ingredients in a 12-quart pot.
Cover and simmer for 2 1/2 to 3 hours.
About 20 minutes after the stock starts to cook, fat will start to rise to the surface.
Skim this fat off with a spoon.
After all the fat is removed, add 4 to 5 bay leaves and continue to cook.