Fast, Rich Pressure-Cooker Beef Stock Recipe

Name: Fast, Rich Pressure-Cooker Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tomato paste; 3 pounds meaty beef marrow bones; 2 1/2 pounds (1-inch-thick) beef shanks; 2 celery stalks, diagonally cut into 2-inch pieces; 1 large carrot, peeled and diagonally cut into 2-inch pieces; 1 large onion, peeled and cut into 8 wedges; Cooking spray; 1 tablespoon black peppercorns; 2 bay leaves; 1/2 bunch fresh flat-leaf parsley; 8 cups cold water

Servings: persons

2 tablespoons tomato paste
3 pounds meaty beef marrow bones
2 1/2 pounds (1-inch-thick) beef shanks
2 celery stalks, diagonally cut into 2-inch pieces
1 large carrot, peeled and diagonally cut into 2-inch pieces
1 large onion, peeled and cut into 8 wedges
Cooking spray
1 tablespoon black peppercorns
2 bay leaves
1/2 bunch fresh flat-leaf parsley
8 cups cold water

1
Preheat oven to 500u00b0.
2
Brush tomato paste evenly over bones and shanks; place in a large roasting pan. Add celery, carrot, and onion to pan; lightly coat with cooking spray. Bake at 500u00b0 for 30 minutes.
3
Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley. Pour 8 cups water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
4
Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.

1595

kcal

Calories

106

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons tomato paste, 3 pounds meaty beef marrow bones, 2 1/2 pounds (1-inch-thick) beef shanks, 2 celery stalks, diagonally cut into 2-inch pieces, and more.

Yes, Fast, Rich Pressure-Cooker 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.

That's it — enjoy your meal!

Fast, Rich Pressure-Cooker Beef Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions