Basic Beef Stock Recipe
A simple and rich beef stock recipe perfect for soups and stews.
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Main Ingredients
- 2 lbs beef bones preferably with some meat on them
- 1 onion quartered
- 2 carrots cut into chunks
- 2 stalks celery cut into chunks
- 2 cloves garlic smashed
- 2 tablespoon tomato paste
- 10 cups water
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 bunch fresh parsley
1. Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes.
2. Transfer the roasted bones to a large pot. Add the onion, carrots, celery, garlic, and tomato paste.
3. Pour in the water and add the peppercorns, bay leaves, and parsley. Bring to a boil, then reduce to a simmer.
4. Simmer for 4 hours, skimming off any foam or fat that rises to the surface.
5. Strain the stock through a fine-mesh strainer into a large bowl. Discard the solids.
6. Let the stock cool, then refrigerate. Once chilled, remove any solidified fat from the surface.
Calories: 50kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 200mg | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg