Homemade Beef Stock

• Total Time: 3 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 10

Yield: 5.0 pints, ...

• 2 -4 lbs beef , bones
• 2 onions , chopped
• 3 cloves garlic , chopped
• 2 leeks , white part only,sliced
• 4 -6 carrots , scraped and sliced
• 2 -3 celery ribs , washed and chopped
• 1 bunch chopped parsley stems
• black peppercorns
• white peppercorns
• red peppercorns
• green peppercorn
• bay leaf
• thyme , to taste
• rosemary , to taste
• 3 quarts water

Directions:

1. Roast the beef bones at 350° Fahrenheit for 40 minutes.
2. Saute the onions in a little oil until they are all turning brown.
3. Combine all ingredients and simmer on low heat for at least 3 hours (may be cooked in a crockpot also).
4. After 3 hours, taste and adjust seasonings if desired.
5. Continue cooking on low heat, if desired – the longer you cook, the stronger the flavour will be.
6. Strain stock.
7. Allow to cool, and skim off any fat.
8. If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.

Reviews

[Teresa M]

We didn't like it very much, just not much flavor, I followed the directions to a T, just expected More Flavor from this. Okay, not bad, just expecting too much from this I think.

[Sandi (From CA)]

Great in French Onion Soup!

[Chef #1455208]

This recipe was awsome. I roasted the bones for about 1 hour in a huge metal stock pot. After 1 hour I brushed them with tomato paste till well covered. I simmered the stock for about 6 hours after adding fresh herbs and vegetables. Roasting the bones in the stock pot kept every bit of flavor in the stock. I got 4 large and 3 small mason jars. It made the best French Onion Soup my family has ever had.... I am making it again tomorrow :):)