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roasted beef stock

  • Ready in: 10 hours
  • Serves: 6
roasted beef stock


  • 6 to 8 pounds beef Bones
  • 2 cups diced yellow onions
  • 1 cup lisced carrots
  • 1/2 cup sliced celery
  • 2 tablespoons tomato paste
  • 1 gallon water
  • 10 black peppercorns
  • 3 to 4 sprigs fresh parsley
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 bay leaves


  1. Preheat oven to 475°F.  Place beef Bones, onions, carrots and celery in roasting pan.  Roast in 475°F oven 45 minutes or until browned, turning once.  Spread tomato paste over bones; roast 15 minutes.  Remove from oven; drain fat.
  2. Place bones and vegetables in large stock pot.  Scrape bottom of roasting pan to loosen any brown bits; add to stock pot.  Add water; bring to boil.  Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot.  Simmer stock 8 to 10 hours, occasionally skimming off impurities.

    Cook's Tip: Beef flavor will intensify the longer the stock cooks.

  3. Remove stock pot from heat; cool 15 minutes.  Strain stock through cheesecloth-lined colander into large bowl.

  4. Cook's Tip: Beef stock may be used in any recipe that calls for beef broth.

  5. Beef stock may be portioned into multiple containers and frozen for up to 6 months.

Nutrition information per serving: 38 Calories; 0g Total Fat; 0g Saturated Fat; 0g Monounsaturated Fat; 0mg Cholesterol; 61mg Sodium; 9g Total carbohydrate; 1g Protein; 0.5mg Iron; 0.3mg Niacin; 0.1mg Vitamin B6; 6mg Choline; 0mcg Vitamin B12; 0.2mg Zinc; 0.5mcg Selenium; 2.1g Fiber.

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