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beef stock in measuring cup.

Homemade Beef Stock

So much better than anything out of a carton or can.
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Ingredients
  

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

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.
  • Freeze in airtight container or refrigerate for up to 10 days before using.
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