Beef Stock Recipe

Beef Stock picture


Preparation Time30 MinCooking Time3 Hr 0 Min
Ready In3 Hr 30 MinDifficulty LevelEasy
Health IndexAverageMethod
Main Ingredient


 Beef marrow bones6 Pound, cut into pieces (Use Shin And Marrow Bones)
 Cold water16 Cup (256 tbs)
 Whole cloves6
 Bay leaf1
 Dried thyme1 Teaspoon
 Parsley sprigs3
 Carrot1 Large, diced
 Celery stalks3 , diced
 Canned tomatoes/Fresh tomatoes1 Cup (16 tbs), drained
 Onion1 Medium, diced
 White turnip1 Small, diced

Nutrition Facts

Serving size: Complete recipe

Calories 0 Calories from Fat 0

% Daily Value*

Total Fat 0.01 g0.01%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 153.6 mg6.4%

Total Carbohydrates 0 g0%

Dietary Fiber 0 g0%

Sugars 0 g

Protein 0 g0%

Vitamin A 0% Vitamin C 0%

Calcium 11.5% Iron 0%

*Based on a 2000 Calorie diet


1. Preheat oven to 450°F.

2. In a roasting pan, put in the bones.
3.Place in oven and let brown.
4..In a large stockpot filled with water put in the browned bones and bring to a boil gradually
5. Let simmer covered for 30 minutes over reduced heat.
4. Remove scum from surface of stock.
5.Add the remaining ingredients.
6. Bring to a boil.
7. Let simmer for 6 hours uncovered over reduced heat.
8. Strain the stock .
9. Remove the solids.
10.Cool uncovered.
11.Refrigerate uncovered.
12.Discard the fat when the stock is cold.

13.The degreased stock can be frozen.
14. Use stock in soups, gravies, sauces as required.