Name: Basic Beef Stock
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Beef soup bones - 6 pounds; Onion - 1 large; Carrots, cut into 1-inch chunks - 3 large; Water, divided - 12 ½ cups; Tomato - 1 large; Potato, unpeeled, cut into chunks - 1 medium; Celery, including some leaves, cut into thirds - 2 stalks; Chopped parsnip - ½ cup; Fresh parsley - 4 sprigs; Salt - 1 tablespoon; Dried thyme - 2 teaspoons; Garlic - 2 cloves; Bay leaf - 1; Whole black peppercorns - 8

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Basic Beef Stock

1. Beef soup bones - 6 pounds

2. Onion - 1 large

3. Carrots, cut into 1-inch chunks - 3 large

4. Water, divided - 12 ½ cups

5. Tomato - 1 large

6. Potato, unpeeled, cut into chunks - 1 medium

7. Celery, including some leaves, cut into thirds - 2 stalks

8. Chopped parsnip - ½ cup

9. Fresh parsley - 4 sprigs

10. Salt - 1 tablespoon

11. Dried thyme - 2 teaspoons

12. Garlic - 2 cloves

13. Bay leaf - 1

14. Whole black peppercorns - 8

How to cook deliciously - Basic Beef Stock

1. Stage

Preheat the oven to 450 degrees F (230 degrees C).

2. Stage

Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.

3. Stage

Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.

4. Stage

Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.

5. Stage

Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.