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Beef Stock Recipe

Beef Stock Recipe - 7 1/2 quarts


4 pound beef chuck, cut into 2-inch cubes*

4 pounds beef marrow bones

7 quarts cold water

3 cloves garlic

3 leeks, roots and green stems removed

1 large yellow onion, quartered

3 stalks celery with leaves

3 carrots, peeled

3 ripe tomatoes, quartered

2 bay leaves

1/4 cup chopped fresh parsley

1 teaspoon thyme

1 tablespoon salt

3 black peppercorns

4 white peppercorns.


In a stockpot, combine beef chuck, marrow bones and water, bring slowly to a boil, removing scum and fat as they float to the top. Add remaining ingredients and simmer 3 1/2 hour. (Do not boil, or fat will be reabsorbed into the stock and will make it cloudy). Cover only partially with lid so that steam can escape. Strain stock. Refrigerate overnight. Skim fat from surface and discard. Return stock to stockpot. Simmer, uncovered, 3 hours or until stock is reduced by one-third. Test seasoning. Sparingly add salt, if needed. Use stock at once, or store in freezer to up to 2 weeks in refrigerator. (You may want to freeze some stock in ice-cube trays to use for stir-frying or sautéing vegetables).


* Remove choice of pieces of meat from stock as soon as they are cooked (about 1 1/2 hours). Serve for dinner with steamed red potatoes and Stir Fried Snow Peas.

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