Beef Stock

Stock is a staple in any kitchen. It can be used to flavour rice, veggies, gravy, and is a must when making soup. You can make your own stock in large batches, then store in the fridge for up to 1 week or freezer for up to 6 months. Enjoy!

Beef Stock

• 4 lbs meaty beef bones
• 3 carrots, thickly sliced
• 3 celery stocks, thickly sliced
• 2 medium onions, cut into 8 pcs
• 1/2 cup warm water
• 5 sprigs fresh parsley
• 2 bay leaves
• 1 sprig fresh thyme or 1 tsp dried
• 10 black peppercorns
• pinch of salt (optional)
• 3 garlic cloves (optional)
• 4 - 5 quarts water

1. Preheat oven to 425 degrees. Roast beef bones, carrots, celery and onions in uncovered pan for 40 minutes. Drain fat.
2. Transfer bones and vegetables to a large stockpot or dutch oven. Add warm water to roast pan and stir to scrape up bits stuck to bottom of pan. Pour pan juice over bones and veggies. Add seasonings to pan, then pour in enough water to just cover bones. Slowly bring to a boil. Skim off any fat or scum that rises to the surface.
3. Reduce heat and simmer for 3-4 hours. Add extra hot water as needed, to ensure everything stays covered.
4. Remove bones and any other large chunks of veggies you can with a slotted spoon. Pour stock through colander lined with cheesecloth. Let stock cool, then pour into air-tight containers and place in fridge or freezer. ENJOY!