Beef Stock

Beef Stock

Ready in 6 hours

Homemade Soup stock the secret to improving soups and sauces, it's worth the time and effort. Make it in quantity and freeze for using later.


4 pounds Beef Bones
1/4 cup Oil
4 cups Onions; chopped
2 Leeks; white part only, sliced
1 parsnip; peeled and chopped
3 cups Carrots; peeled and chopped
2 cups Celery; chopped
12 oz Tomato Paste
1 quart Beef Broth
1 1/2 Tablespoon Thyme
4 Bay Leaves
6 Cloves
1 teaspoon Pepper
6 Parsley

Original recipe makes



Preheat oven 400 F

Bake beef bones for 1.5 hours, or until very brown.

Heat oil in large heavy pot, saut? onions and leeks, stirring frequently until vegetables are well browned.

Add carrots, celery and parsnip, along with remaining ingredients. Stir and scrape bottom of pot.

When meat is well browned, remove from oven and add to pot. Pour small amount of water into the pan in which the meats were browned and set over high heat. Stir and scrape up any caramelized particles from the bottom and sides. Pour liquid into pot with vegetables and beef bones.

Add Beef Broth and enough water to cover ingredients.. Set pot over medium heat. When stock reaches a boil, reduce heat so liquid simmers. Cover and simmer for at least 4 hours.

Strain out & discard solids. Return to stove and simmer, uncovered and reduce by half. Remove from stove, cover stock and refrigerate overnight. Skim any congealed fat.

Use or transfer to storage containers and freeze.

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Beef Stock

Calories Per Serving: 5648 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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