Homemade Beef Stock

Homemade Beef Stock is a healthy stock to prepare for use in soups, stew, gravies, or any other time you need it. After straining, recipe will make about 3 quarts, which can be frozen. Each 1 cup serving contains 3 grams of protein and 1 gram carbohydrate.

4 lbs. meaty beef or veal bones

1/2 to 1 bulb garlic, unpeeled and halved crosswise

2 well-washed, coarsely chopped leeks

2 large onions, peeled, quartered and studded with 8 whole cloves

4 celery ribs with leaves, cut into 2 inch pieces

2 carrots, peeled and cut into 2 inch chunks

1/2 lb. brown or white mushrooms, quartered

3 bay leaves

12 whole black peppercorns

1 bunch coarsely chopped fresh parsley

4-5 sprigs fresh thyme or 2 tsp. dried thyme

4 quarts water

In a large heavy-bottomed soup pot, bring all ingredients to a boil. Reduce heat to low, stir well and cover. Simmer 3-4 hours, skimming off any foam that collects on surface. Remove pot from heat. Allow stock to cool slightly. Using a spoon, skim excess fat from top and strain stock through a fine-meshed sieve. Thoroughly cool before refrigerating or freezing for future use.

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