Bone Beef Stew

3 pounds meaty beef soup bones -- (short ribs)
1 Tbs cooking oil
2 large onions -- sliced
4 cloves garlic -- halved
4 large bay leaves
8 whole black peppercorns
1 1/2 teaspoons salt
5 cups water
1 egg white (optional)
1 eggshell, crushed (optional)
1/4 cup water (optional)

In large skillet brown soup bones on all sides in hot oil. In 4- or 5-quart crockery cooker combine onions, garlic, parsley, bay leaves, peppercorns, and salt. Add soup bones and 5 cups water. Cover: cook on LOW-heat setting for 5 to 6 hours. Remove bones from cooker. Strain broth through a large or colander lined with 2 layers 100% cotton cheesesloth. Discard solids in cheesecloth. If desired clarify broth by combining egg white, egg shell, and 1/4 cup water in a large sauce pan. Add hot broth. Bring to boiling, let stand 5 minutes. Strain broth through 2 layers of 100% cheesecloth. If using broth right away, skim off fat. Or if storing for later use, chill broth in a bowl for 6 hours. Lift off fat. Pour broth into an airtight container, discarding residue in bottom of bowl; seal. Chill in refrigerator for up to 3 days or freeze for 3 months. When bones are cool enough to handle, remove meat from bones. Discard bones. Place meat in airtight container; seal. Chill in refrigerator up to 3 days or freeze up to 3 months.

Makes 5-1/2 cups beef broth and 2-1/2 cups cooked meat.

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