Try this Beef or Chicken Stock recipe, or contribute your own. "Celery" and "Soups" are two tags used to describe Beef or Chicken Stock.
In heavy Dutch oven, brown beef bones slowly in margarine over low heat, 30 minutes, stirring occasionally. Add water & remaining ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off grease or scum that rises to top. Remove meat, bones & vegetables. Strain. Chill stock & remove fat from surface. Let stand 24 hours. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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