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This recipe produces not only stock but also cooked beef to be included in various Russian soups. You may want to make your soups smaller, but it's just as easy to make the whole 3 quarts of stock and refrigerate or freeze what stock and meat you don't need now. A 3 pound lump of beef will yield maybe 1 pounds 11 ounces of cooked meat. Recipes: Ukrainian Borscht, Rassol'nik - Kidney Soup, Shchi - Russian Cabbage Soup.

White Stock is made as instructed here.
Red Stock is made by chunking the meat large and frying it brown, then add the vegetables and fry until onions are golden before adding to the pot.
Yellow Stock is made the same as White Stock but fry the vegetables until lightly browned.
Meat Variations: You could use a meaty ham bone in place of some of the beef and/or beef bones. Other meats can be added as well.

1. Crack the BEEF BONES into pieces if you haven't had the supplier saw them up (Note-2).
2. Blanch and rinse both BEEF and Beef Bones so your stock will be clear. To do this put them into a pot with plenty of water to cover (together or separately), bring to a boil for 5 minutes, then pour out the water and rinse any remaining scum off the meat and bones.
3. Put the Beef Bones only into a pot with 3 quarts (12 cups) of fresh cold water and bring to a boil. Simmer covered for at least 2 hours. Meanwhile, chill the beef with cold water and refrigerate until needed.
4. Add Beef to the pot as a single lump. Add ALL * Ingredients and simmer until meat is tender (1-1/2 to 2 hours).
5. Pull Beef and set aside. When cold it can be cut into bite size pieces for use in soups.
6. Strain out and discard all other solids. De-fat the stock (Note-3).
7. Add cold water to bring back to 3 quarts, bring to a boil briefly. Stock can be put up in jars and refrigerated for a 5 days or so, or can be frozen for up to a year.