Baby Beef Stock

makes 2 liters olive oil

• 300 g chuck or casserole steak
• 1 carrot, chopped
• 1 small piece leek, chopped
• 1 stalk celery, chopped
• 3 liters water

Preheat the oven to 180°C and lightly oil a medium-sized baking dish. Trim any excess fat from the meat and cut the meat into cubes. Transfer the meat to the dish and bake for 20 minutes until browned. Remove from the oven and drain off any fat. Place the meat in a medium-sized stockpot. Place the vegetables in the baking dish and toss with a little olive oil. Bake for 20 minutes. Remove from the oven and add to the stock pot. Add the water and simmer gently on the stove-top for 2 hours, stirring occasionally. Allow to cool and skim off any fat on the surface. Strain through a fine sieve. Refrigerate, or freeze for up to 2 months.

Toddler task
Wash the vegetables.

Family meal
Use the beef stock in risotto, casseroles, sauces and soups.