Gordon Ramsay Beef Stock Recipe

2 celery stalks, roughly chopped
1 large fennel bulb, roughly chopped
1tbsp tomato puree
100g button mushrooms
1 bay leaf
1 thyme sprig
1tsp black peppercorn

1.5kg beef or veal marrow bones, chopped into 5-6cm pieces
2tbsp olive oil, plus extra to drizzle
2 onions, roughly chopped
2 carrots, roughly chopped

1) Preheat the oven to 220 degrees Celsius. Spread the bone out on a large roasting tin and drizzle with a little olive oil to coat. Roast for about 1 hour, turning over halfway, until evenly browned.

2) Heat the olive oil in a large stockpot and add the vegetables. Stir occasionally over medium-high heat until golden brown. Add the tomato puree and fry for another 2 minutes. Add the browned bones to the pan and pour in water to cover; about 2-2.5 litres.

3) Add the mushrooms, bay leaf, thyme and peppercorn.

4) Simmer the stock for 6-8 hours, occasionally using a turkey baster to suck up the excess grease and oils.

5) Let the stock stand for a few minutes before gently passing through a fine sieve.