Beef Stock

Ingredients
2-3 pounds chuck roast, with fat
1 celery
1 large onion, chopped
4 cloves garlic
1/2 cabbage, cut into quarters
1 pound of carrots, peeled, halved
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
1 teaspoon crushed red pepper
2 bay leaves
salt (1-2 quick turns of pot with salt shaker)
pepper
paprika
12 cups of water

Place the chuck roast in a large stock pot. Add the remaining ingredients. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chuck roast is very tender, about 3 hours.

Remove the chuck roast and set aside, do something else with it.

Strain the broth into another pan. Use it in other recipes.


Directions
Put beef into a large stock pot. Fill up 3/4 with water. Turn on stove burner.

Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.

Bring to a boil. Remove beef fat that comes to the top of the pot. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.

Remove beef from pot, shred, place in a bowl.

Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.

Cook noodles according to package directions. Place in a bowl.

Make a bowl of soup by adding beef, noodles, your choice of vegetables, and broth.