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    You are in: Home / Recipes / Beef Stock Recipe
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    Beef Stock

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    txzuckerbaeckerin's Note:

    Strong and deeply flavoured, the best base for many recipes. This is almost sodium free. Prep time doesn't include overnight chill time.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    • 2 lbs beef bones (large, cracked)
    • 1 (4 ounce) can tomato paste
    • 1 tablespoon oil (olive, veg, canola)
    • 1 large onion, quartered with skin
    • 2 stalks celery, long with tops cut into 1-inch pieces
    • 2 large carrots, in 1-inch pieces
    • 1 bouquet garni (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth)
    • 3 quarts cold water

    Directions:

    1. 1
      Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
    2. 2
      Roast the bones in the oven for 30 min until browned.
    3. 3
      In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
    4. 4
      Add roasted bones and remaining ingredients and bring to a boil.
    5. 5
      Skim off any foam, that rises.
    6. 6
      Reduce heat and simmer gently uncovered for 2-3 hours.
    7. 7
      Add a few cups of water if necessary.
    8. 8
      Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
    9. 9
      Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
    10. 10
      Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
    11. 11
      Chill overnight in fridge.
    12. 12
      Remove top layer of solidified fat completely.
    13. 13
      Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
    14. 14
      If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
    15. 15
      Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
    16. 16
      Use according to suggestions in your recipe.

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    Ratings & Reviews:

    • on May 28, 2009

      55

      Excellent and well written! Although this recipe is NOT part of ZWT5 I needed some beef stock to make Slow Cooker French Onion Soup and so glad I found this. I did add an extra carrot only b/c I had just 1 left. I did take the skins off my onions though. Merci txzuckerbaeckerin for sharing! It yielded me 5 cups of beef stock.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef Stock

    Serving Size: 1 (3344 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 231.4
     
    Calories from Fat 88
    38%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 751.7 mg
    31%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 8.3 g
    33%
    Sugars 18.8 g
    75%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    beef bones

    bouquet garni

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