How to Make Beef Stock

How to Make Beef Stock

  • Ingredients 10 Count
  • Nutrition 120 Calories
  • Directions 75 Minutes

16 servings

Ingredients

imperial units us metric
  • 5 lbs beef stock (meaty, bones, with lots of marrow, including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin)
  • 1 lb stew meat (chuck or flank steak and/or beef scraps, cut into 2-inch chunks)
  • olive oil
  • 2 onion (medium, peeled and quartered)
  • 2 carrots (large, cut into 1-2 inch segments)
  • 1 handful celery (tops, or 1 large celery rib, cut into 1 inch segments)
  • 3 cloves garlic (unpeeled)
  • 1 handful parsley (stems and leaves)
  • 2 bay leaves
  • 10 peppercorns

Directions

BTotal Time1 hr 15 min

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Nutrition Facts

Amount Per Serving
Calories 120 Calories from Fat 70
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat
Cholesterol 20mg 7%
Sodium 310mg 13%
Potassium 410mg 12%
Total Carbohydrate 4g 1%
Dietary Fiber less than 1g 3%
Sugars 2g
Protein 8g
Vitamin A 30%
Vitamin C 8%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

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