Meat Stock Recipe

Name: Meat Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 pounds beef marrow bones; 1 large onion, quartered; 2 carrots, sliced; 1 leek, cleaned and sliced; 2 celery stalks, sliced; 2.5 pounds organic beef stew meat, cubed; 2 tablespoons tomato paste; 5 cloves garlic; 2 bay leaves; 3 sprigs thyme; 3 sprigs Italian parsley; 1/2 teaspoon black peppercorns

Servings: persons

2.5 pounds beef marrow bones
1 large onion, quartered
2 carrots, sliced
1 leek, cleaned and sliced
2 celery stalks, sliced
2.5 pounds organic beef stew meat, cubed
2 tablespoons tomato paste
5 cloves garlic
2 bay leaves
3 sprigs thyme
3 sprigs Italian parsley
1/2 teaspoon black peppercorns

1
Preheat oven to 425 degrees. Rinse the bones with cold water and pat dry. Place the vegetables in a single layer in a large roasting pan and add the bones on top. Roast, turning the bones a few times, until well browned; about 1 hour.
2
Transfer the bones and vegetables to a large soup pot, discarding fat from the roasting pan. Deglaze the pan with a couple of cups of water over high heat, scraping up all the brown bits. Add this to the bones, along with the cubed meat, tomato paste, garlic, bay leaves, thyme and parsley. Pour in cold water to cover the bones and bring to a boil. Reduce heat to a simmer and skim off any foam that rises to the surface. Do not stir. Add peppercorns, and continue to simmer, uncovered, for about 4 hours, skimming from time to time.
3
Strain stock and discard solids. Cool and then refrigerate overnight. The following day, remove and discard fat that has risen to the top, and discard any debris that has sunk to the bottom. Salt before using or, if planning to reduce, wait to add salt until later. Can be stored in the refrigerator for several days, or divided into smaller quantities and frozen for future use, up to 6 months.

1468

kcal

Calories

Fat

Carbs

149

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2.5 pounds beef marrow bones, 1 large onion, quartered, 2 carrots, sliced, 1 leek, cleaned and sliced, and more.

Yes, Meat 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!

Meat Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions