Roasted Beef Stock

Boost the flavor of all your favorite beef dishes. Try this stock, made with roasted beef bones, as a substitute for store-bought beef broth.

  • 10
    hrs
  • 6
    SERVINGS
  • 38
    Cal
  • 1 g
    Protein

Ingredients & Cooking

Ingredients:

  • 6 to 8 pounds beef Bones
  • 2 cups diced yellow onions
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 tablespoons tomato paste
  • 1 gallon water
  • 10 black peppercorns
  • 3 to 4 sprigs fresh parsley
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves

Cooking:

  1. Preheat oven to 475°F.  Place beef Bones, onions, carrots and celery in roasting pan.  Roast in 475°F oven 45 minutes or until browned, turning once.  Spread tomato paste over bones; roast 15 minutes.  Remove from oven; drain fat.    

  2. Place bones and vegetables in large stock pot.  Scrape bottom of roasting pan to loosen any brown bits; add to stock pot.  Add water; bring to boil.  Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot.  Simmer stock 8 to 10 hours, occasionally skimming off impurities. 

    Cook's Tip: Beef flavor will intensify the longer the stock cooks. 
  3. Remove stock pot from heat; cool 15 minutes.  Strain stock through cheesecloth-lined colander into large bowl.

    Cook's Tip: Beef stock may be used in any recipe that calls for beef broth.

    Beef stock may be portioned into multiple containers and frozen for up to 6 months.   

Nutrition Information

Butcher Counter

Roasted Beef StockBeef Bones Ingredient Cuts

Strong beef flavor. Roast before adding to a broth.

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