Basic Beef Stock

This beef stock is made with oven-roasted vegetables and meaty beef bones that are simmered for five hours with seasonings for a rich, hearty broth.

• Preparation Time: 30 mins
• Cooking Time: 5 hr 35 mins
• Total Time: 6 hr 5 mins
• Calories: 61 Calories

Ingredients

• 1 tablespoon salt
• 2 cloves garlic
• 1 bay leaf
• 2 teaspoons dried thyme
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 large onion
• 3 large carrots
• 1 large tomato
• 2 stalks celery, including some leaves
• 6 pounds beef soup bones
• 1 medium potato
• 0.5 cup water
• 0.5 cup chopped parsnip

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.