Beef Stock – a delicious recipe with beef, celery, carrot, tomato paste, onions, water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400u00b0.
2
Arrange bones in an even layer in a shallow roasting pan. Bake at 400u00b0 for 45 minutes or until browned.
3
Transfer bones to an 8-quart stockpot. Add celery, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over mixture; bring mixture to a simmer. Reduce heat, and simmer 5 hours, skimming surface occasionally.
4
Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 1 week or freeze for up to 3 months.
1083
kcal
Calories
67
g
Fat
20
g
Carbs
107
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 pounds meaty beef bones (such as oxtail), 3 cups coarsely chopped celery, 1 1/2 cups chopped carrot (about 3/4 pound), 2 tablespoons tomato paste, 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.
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