Beef Stock

20 cups water
2 cups shoyu soy sauce (or tamari)
1 onion, peeled and quartered
10 garlic cloves, peeled
1 x 3 inch / 7.5 cm piece ginger, unpeeled, sliced
7 bay leaves

Combine ingredients, bring to boil and let cool.

Used for flavorings in mock-meat recipes (vegetarian or
otherwise) that call for certain types of vegetarian stocks,
aside from plain ole vegetable.