• Prep Time:
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  • Serves: 1 Servings

Beef Stock #2

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 4 lb Beef or veal bones
  • 3 qt Water
  • 1 md Onion; coarsely chopped
  • 3 lg Carrots; chopped
  • 6 Sprigs fresh parsley
  • 1 ts Whole peppercorns
  • 4 Cloves garlic; halved
  • 1 Bay leaf
  • 2 Whole cloves
  • 1 ts Thyme
  • 1/2 ts Celery seeds


Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30
minutes, turning once. Discard accumulated fat.

Transfer bones and remaining ingredients to a large stockpot. Bring
mixture to a boil over medium-high heat. Reduce heat and simmer, partially
covered, at least 4 hours. Frequently skim the froth off the top.

Using a colander, strain stock. To defat stock, refrigerate until fat
hardens on the surface, then remove and discard. The stock may gel during
refrigeration; this is natural. Makes 2 quarts.


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