2-3 lb chopped beef bones (ideally with some marrow bone) 8 cups (4 pints water) 1 onion 1 carrot 1/2 turnip 1 stick celery bouquet garni (1 bay leaf, sprig of thyme and 3 parsley stalks) 4 black peppercorns
Place all ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer for several hours, until the liquid is reduced by half. Strain and cool - the fat will become visible and can be removed with a spoon.
TIP: To store the stock, freeze in ice cube trays and, once frozen, store in plastic freezer bags.
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If your baby is reluctant to eat vegetables, then try cooking them in homemade stock instead of water - this gives a richer taste that some babies prefer!
