Eating Well's Rich Meat Stock

"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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Ready In:
4hrs 15mins
Ingredients:
7
Yields:
8 cups
Serves:
8
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ingredients

  • 2721.55 g veal bones, cut into 2 inch pieces
  • 3 large onions, peeled and halved
  • 2 large tomatoes, cored and halved
  • 14.79 ml olive oil
  • 453.59 g beef stew meat, cut into 2 inch pieces
  • 2 stalk celery, cut into 2 inch pieces
  • 2 carrots, peeled and cut into 2 inch pieces
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directions

  • 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.
  • 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.
  • Add browned vegetables to stock along with the remaining ingredients.
  • 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.
  • Return stock to the boil, lower heat and simmer, partially covered, for 1 1/2 hours.
  • Strain stock through a fine sieve. Discard the solids. Chill stock. Skim hardened fat from the stock and discard.
  • Stock keeps in the refrigerator for 2 days. Freezes for up to 6 months.

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RECIPE SUBMITTED BY

I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions. <br> <br> <br><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif>
 
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