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beef stock in measuring cup.

Homemade Beef Stock

Pam
This homemade beef stock is so much better than anything out of a carton or can.
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Prep Time 10 minutes
Cook Time 3 hours
Chill Time 1 hour
Total Time 4 hours 10 minutes
Course Sauce
Cuisine American
Servings 8 servings
Calories 23 kcal

Ingredients
  

  • Beef Bones
  • 1 Tablespoon olive oil
  • 2 stalks celery cut into 3 or 4 pieces
  • 1 onion quartered
  • 1 teaspoon black pepper freshly ground

Instructions
 

  • Brown the bones in olive oil over medium high heat in dutch oven.
  • Remove bones from pot and set aside.
  • Pour in 2 quarters of water or until dutch oven is ½ to ⅔ full.
  • Bring to a boil.
  • Scrape browned bits from bottom of pot.
  • Reduce heat to low and add vegetables and pepper.
  • Return bones to pot and cook over very low heat 2.5 to 3 hours, skimming impurities from surface occasionally.
  • Turn off heat and cool.
  • Strain through fine mesh strainer or cheese cloth.
  • Refrigerate until cool and then skim any fat off the surface.

Notes

Freeze in an airtight container or refrigerate for up to 10 days.

Nutrition

Serving: 1cupCalories: 23kcalCarbohydrates: 2gProtein: 0.2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 9mgPotassium: 49mgFiber: 0.5gSugar: 1gVitamin A: 47IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg
Keyword homemade beef stock
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