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Beef Stock

Your rating: None Average: 3.2 (5 votes)

Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of beef bones. The step of roasting the bones, which imparts fuller flavor, may be omitted if time is short.


Beef Stock

Makes: About 3 quarts

Active Time:

Total Time:

Ingredients

  • 3 pounds assorted beef bones, (shin, shank, short ribs or marrowbones)
  • 4 pounds veal bones
  • 2 large onions, left whole
  • 6 whole cloves
  • 5 quarts cold water
  • 5 carrots, left whole
  • 2 stalks celery, left whole
  • 1 leek, white part only, rinsed thoroughly
  • 1 large head garlic, unpeeled
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme, or 1/2 teaspoon dried
  • 1 bay leaf

Preparation

  1. Preheat oven to 375°F. Place bones in a large roasting pan. Roast until golden, 40 minutes. Stud each onion with 3 cloves. Place the roasted bones in a large stock pot with water. Bring to a boil, skim foam and reduce heat to low. Add carrots, celery, leek, garlic, parsley, thyme and bay leaf and simmer, uncovered, for 5 hours.
  2. Strain through a fine sieve. Skim fat, if using immediately, or refrigerate overnight and remove solidified fat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.

Nutrition

0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.

Exchanges: Free Food

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.


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Recipe Categories

Type of Dish
Soups/stews
Ethnic/Regional
French
Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Main Ingredient
Beef
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
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