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Beef Stock

chef.gonzalo's picture
  Beef soup bones 6 Pound (Neck Bones, Aim Bones, Shank Bones, Or Marrow Bones)
  Onion 1 Large, sliced
  Carrots 2 , cut up
  Celery stalk with leaves 2 , cut up
  Tomato 1 Large, cut up
  Whole black peppercorns 8
  Parsley sprigs 4
  Bay leaf 1
  Garlic 1 Clove (5 gm), halved
  Salt 1 Tablespoon
  Cold water 12 Cup (192 tbs)

1. In a large pan, combine water and beef soup bones along with onion; carrots; celery; tomato, if desired; peppercorns; parsley; bay leaf; garlic; and salt; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 5 hours.
3. Remove the beef bones from the broth with a slotted spoon.
4. Line 2 layers of cheesecloth and strain the stock through it; discard the seasonings.
5. Skim off the fat with a metal spoon, or chill the stock and remove the solidified fat before use.

6. Beef stock can be used to make soup, stew, roast and even rice as it has a marvelous taste and aroma.

Always use cold water to make stock because in cold water, certain proteins, notably albumin, will dissolve. And albumin helps clarify a stock and gives a clearer stock.

Recipe Summary

Difficulty Level: 
Slow Cooked
Cook Time: 
300 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 235 Calories from Fat 11

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6102.4 mg254.3%

Total Carbohydrates 54 g18%

Dietary Fiber 12.7 g50.8%

Sugars 25.4 g

Protein 7 g14.5%

Vitamin A 454.4% Vitamin C 107%

Calcium 27.6% Iron 14.1%

*Based on a 2000 Calorie diet


Beef Stock Recipe