Beef Stock Recipe

Name: Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. mixed beef and veal bones; 2 large carrots, scrubbed; 2 large ribs celery, cleaned; 2 large onions, cut in half; water; 2 Tbsp. tomato paste; 6 parsley sprigs; 1 tsp. leaf thyme; 18 peppercorns; 2 medium garlic cloves, crushed

Servings: persons

5 lb. mixed beef and veal bones
2 large carrots, scrubbed
2 large ribs celery, cleaned
2 large onions, cut in half
water
2 Tbsp. tomato paste
6 parsley sprigs
1 tsp. leaf thyme
18 peppercorns
2 medium garlic cloves, crushed

1
Preheat oven to very hot, about 500u00b0.
2
Place bones in a single layer in a roasting pan.
3
Break carrots and celery into large pieces; sprinkle among the bones, ditto with the onions.
4
Roast for 30 to 45 minutes, until meat, bones and vegetables begin to brown, even turn a little.
5
Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan; dissolve any bits which have stuck to the bottom of the pan. Pour over bones.
6
Add more water to several inches above bones.
7
Bring to a boil; stir in tomato paste.
8
Add parsley, thyme, peppercorns and garlic.
9
Cook, barely simmering, for several hours, adding more hot water as necessary.
10
Strain and boil slowly until reduced and flavor is intensified.
11
Allow to cool; skim any fat from the top. Refrigerate, tightly covered, or freeze.

1722

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 lb. mixed beef and veal bones, 2 large carrots, scrubbed, 2 large ribs celery, cleaned, 2 large onions, cut in half, and more.

Yes, Beef Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stock

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