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    You are in: Home / Recipes / Eating Well's Rich Meat Stock Recipe
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    Eating Well's Rich Meat Stock

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Sheynath's Note:

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Ask the butcher to saw the bones to the right size and there is very little prep time.

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    • 6 lbs veal bones, cut into 2 inch pieces
    • 3 large onions, peeled and halved
    • 2 large tomatoes, cored and halved
    • 1 tablespoon olive oil
    • 1 lb beef stew meat, cut into 2 inch pieces
    • 2 stalks celery, cut into 2 inch pieces
    • 2 carrots, peeled and cut into 2 inch pieces

    Directions:

    1. 1
      Place bones and 10 cups water in a large stockpot and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, for about 2 1/2 hours. Strain stock and return to pot.
    2. 2
      Preheat oven to 500°F Coat onions and tomatoes with the olive oil and place in a 9x13 roasting pan. Cook for about 40 minutes, stirring occasionally until the vegetables are well browned.
    3. 3
      Add browned vegetables to stock along with the remaining ingredients.
    4. 4
      Place roasting pan over medium heat, add about a cup of stock and stir to loosen all the browned bits. Add back to the stockpot.
    5. 5
      Return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.
    6. 6
      Strain stock through a fine sieve. Discard the solids. Chill stock. Skim hardened fat from the stock and discard.
    7. 7
      Stock keeps in the refrigerator for 2 days. Freezes for up to 6 months.

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    Nutritional Facts for Eating Well's Rich Meat Stock

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.1
     
    Calories from Fat 148
    59%
    Total Fat 16.4 g
    25%
    Saturated Fat 6.0 g
    30%
    Cholesterol 59.0 mg
    19%
    Sodium 58.8 mg
    2%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.4 g
    17%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    veal bones

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