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Beef Stock

Canadian.Recipes's picture
  Beef bones 5 Pound, cut into 3 inch pieces
  Veal bones 1 Pound, cut into 3 inch pieces
  Carrots 3 Large, sliced
  Celery stalks 2 , chopped
  Onions 2 Large, sliced (Unpeeled)
  Garlic 1 Clove (5 gm)
  Dried crushed thyme/2 teaspoon chopped fresh thyme 1 Teaspoon
  Bay leaf 1
  Whole cloves 2
  Parsley stalks 4
  Salt 2 Teaspoon
  Peppercorns 8 , crushed
  Tomatoes 3
  Leek 1 , chopped (Green Part Only)
  Dry wine 1 Cup (16 tbs) (Red Or White)
  Cold water 20 Cup (320 tbs)

Place the bones in a large open roasting pan.
Add the carrots, celery, and onions.
Roast at 450 degrees 3" from the bottom of the oven for 15 minutes or until they are browned.
Place the bones and vegetables into a large stock pot.
Add the rest of the ingredients.
Bring to the boil.
Reduce heat.
Carefully skim off fat and scum.
Gently simmer the stock, 5-6 hours, until it is reduced and well flavoured.
Strain through a coarse sieve and then through a rinsed cheesecloth.
Cool quickly.
This stock can be used in soups such as the clear tomato soup or can be made into consomme.
It can also be frozen and used for sauces or gravies.
Take into account that the stock is lightly salted.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
300 Minutes
Ready In: 
315 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 666 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.61 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4385 mg182.7%

Total Carbohydrates 129 g43.1%

Dietary Fiber 27 g108.2%

Sugars 57.7 g

Protein 16 g33%

Vitamin A 864.5% Vitamin C 244.4%

Calcium 60.4% Iron 53.4%

*Based on a 2000 Calorie diet

Beef Stock Recipe