This Beef Stock recipe is a combination of recipes from several sources. It is rich and delicious and will add incomparable flavor to any soup or stew recipe.

See Also

Stock Recipes

Chicken Stock

Vegetable Broth

Ingredients

• 2 pounds meaty beef bones (shank, short ribs, shin bones)
• 2 pounds cracked beef bones (knuckle)
• 2 carrots, chopped
• 2 celery stalks with leaves, cut into 2" lengths
• 2 onions, sliced
• 10 cups water
• 1 (15 ounce) can whole tomatoes, undrained, cut up
• 1-1/2 teaspoons salt
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried thyme leaves
• 1 bay leaf

• Prep Time: 25 minutes
• Cook Time: 420 minutes

• Total Time: 445 minutes
• Yield: 7 cups

Preparation

Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.
Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings.

Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours.

Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a ziplock freezer bag.