Homemade Beef Stock

This is a basic beef stock made from scratch.  Definitely more nutritious than any store-bought stocks, especially since you know the quality of ingredients that goes into it.  We use it for everything!

 

 

 

Yield: 3 to 4 Litres

Ingredients:

• 8 lb. Beef Bones, cut into 3 or 4″ pieces
• 8 L Cold Water
• 1 lb. Onions, Chopped
• ½ lb. Carrots, Chopped
• ½ lb. Celery, Chopped
• 5.5 oz Tomato Paste
• 1 Bay Leaf
• 4 Thyme Sprigs
• ¼ tsp Peppercorns
• 8 Parsley Sprigs
• 2 Whole Cloves

Instructions:

1. Preheat oven to 400°F.
2. Place bones in a roasting pan and brown in oven, approximately 60 minutes.
3. Remove bones from pan and place in a stockpot, cover with cold water.
4. Bring to a boil, reduce to a simmer for approximately 20 minutes, skimming off any scum.
5. Drain the bones and replace with fresh cold water, bringing it back to a simmer.
6. Toss the vegetables in the drippings in the roasting pan and brown in the oven.
7. Add the vegetables, tomato paste and herbs and continue simmering for 6 to 8 hours.
8. Drain using cheesecloth and cool in a water bath.
9. Discard the scum & solids.
10. If not using immediately, refrigerate and/or freeze.

I actually use a metal coffee filter to strain my stock instead of cheesecloth, it works really well and I can wash it and use it again.

Related articles

• 16 Reasons You Should Eat More Bone Broth! (paleo.com.au)