Beef Stock

• 2 Tbsp. extra virgin olive oil
• 2 32 oz. packages unsalted beef stock
• 1 lb. onions
• 1 lb. carrots
• 1 lb. celery
• 1 leek cut into 1" pieces
• 6 sprigs fresh thyme
• 8 black peppercorns
• 8 oz. canned tomatoes, puréed
• 1 Tbsp. tomato paste

If, like me, you're not set up to roast pounds of beef bones overnight, and then boil them for hours, skimming constantly, this is how to turn a couple of packages of store-bought beef broth into something acceptable. The cooking time is several hours, but the actual work should take you about 15 minutes.

There's no need to peel the carrots or strip the thyme leaves; do peel the onions and clean the leek of any mud, then chop the vegetables into large dice.

Heat the oil in a large skillet then add the onions and cook them for 10 minutes or so until they're golden brown.

Place all the chopped vegetables along with the caramelized onions, peppercorns, tomato puree and paste in a large stock pot, then add the store-bought stock and mix it in until blended.

Bring this to a boil, then reduce the heat as low as it will go and barely simmer the whole thing, stirring every once in a while, for about 4 hours.

Strain the stock through a fine-mesh sieve and portion it into freezable containers. It will only stay fresh in the fridge for 4 or 5 days but will keep for ages in the freezer.