See the Recipe. Stefan Anderson

Enriched with chuck and a ham hock, use this stock to make Ukraine-Style Beet Soup or in any recipe calling for a rich beef stock.

Yield: makes 12 cups


  • 2 lb. beef chuck
  • 1 lb. beef marrow bones
  • 1 smoked ham hock
  • 2 medium parsnips, peeled
  • 2 medium carrots, peeled
  • 2 stalks celery
  • 1 yellow onion
  • 3 sprigs dill
  • 3 sprigs parsley
  • 4 bay leaves
  • 10 black peppercorns
  • 2 large pinches salt


  1. Put beef, marrow bones, ham hock, and 14 cups water into a large pot and bring to a boil over high heat, skimming any foam that rises to the surface.
  2. Add parsnips, carrots, celery, onion, dill, parsley, bay leaves, peppercorns, and salt and return to a boil. Reduce heat to medium-low, partially cover, and simmer until beef is very tender, 1-1 1⁄2 hours. Strain stock through a colander into a large bowl. Set beef and ham hock aside along with strained stock for making the beet soup.