Beef Stock - The Chef's Cooking School
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Beef Stock

Use fresh beef stock in 7 days, frozen 8 months. Variations: use bones from steaks and roasts that you already prepared meals with. For more concentrated flavor after straining the bones and vegetables, return to stove and reduce to the desired flavor.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
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Servings: 8
Calories: 7kcal

Ingredients

  • 2 to 5 lbs. Beef Bones
  • 2 Carrot peeled, cut in chunks (peelings of 6 carrots)
  • 2 Peels of Spanish Onion
  • 3 Ribs of Celery cut in chunks, (leaves of 1 bunch celery)

Instructions

Prepare your Bones

  • Roast bones; at 450 degrees for one hour. Add hot bones to cold water. (not crucial but helpful in shocking the bones to release the extraction process)

Make your Beef Stock

  • Place in 2-gallon stock pot
  • Cover with 6 quarts of water, bring to boil, reduce to simmer, simmer 3.5 hours
  • Skim any impurities, floating on the surface during the simmering process
  • Strain remaining liquid from the pot into a 2-quart pot
  • Cooldown stock, place pot in the sink with water that reaches halfway up the pot, add ice to drop the temperature of the water as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
  • Refrigerate or freeze until ready to use.

Notes

Use fresh beef stock in 7 days, frozen 8 months.
Variations: use bones from steaks and roasts that you already prepared meals with.
For more concentrated flavor after straining the bones and vegetables, return to stove and reduce to the desired flavor.
Nutrition Facts
Beef Stock
Amount Per Serving
Calories 7
% Daily Value*
Sodium 11mg0%
Potassium 53mg2%
Carbohydrates 1g0%
Vitamin A 2555IU51%
Vitamin C 1.2mg1%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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