Beef Stock

Beef stock can be the base to soups, a quick gravy or even just to mix in with mashed potatoes to make them moist with extra flavor and I'm going to tell you how to make this delicious, rich stock.

Course Dinner Ideas

Cuisine American

Prep Time 5

Cook Time 6

Total Time 11

Servings

Calories 136

Author Janette

Ingredients

2 ½ pounds (1.1kg) beef marrow bones
1 pound (453 grams) beef chuck or other stew beef, cut into 1 inch cubes
2 large carrots peeled, cut into thirds
2 ribs celery cut into thirds
2 large onions peeled and quartered
2 tablespoons vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 cloves garlic peeled
12 black peppercorns

Instructions

Preheat oven to 450° F/230°C.
On a large baking sheet arrange bones, beef, carrots, celery and onions in an even layer. Drizzle with oil and toss to coat. Roast for 15 minutes, turn and roast for an additional 15 minutes.
Tie chives, parsley and thyme into a bundle using kitchen string.
Once the bones and vegetables are done roasting, transfer to crockpot. Add the herb bundle, garlic cloves and peppercorns. Cover with 8 cups cold water.
Cook on high for 5 to 6 hours.
Strain the stock from the bones and vegetables and use a fat separator.
Use right away, refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition