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Nutrition Facts
Serving Size 1 cups stock (approx) 66g Recipe makes 8 cups stock (approx)) The following items or measurements are not included below: beef bones with marrow 8 black peppercorns
Calories 35
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 762mg		31%
Potassium 305mg		8%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 1.8g	7%
	Sugars 4.5g
Protein 1.3g		2%
how is this calculated?

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Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top)

Recipe #80434 | 1 day | 5 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jan 8, 2004

Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!

8 cups stock (approx) (change servings and units)

Ingredients

7-10 beef bones with marrow (or use any beef bones with a little meat left on them)
6 ounces tomato paste
2 onions, chopped (leave the skin on onions)
2 carrots, peeled and chopped
2 tablespoons dried parsley flakes (optional)
8-10 black peppercorns
2 teaspoons salt (or to taste)
cold water (enough to cover the bones)

Directions

1
Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
2
Bake at 350 degrees F turning once during baking.
3
Bake for about 25 minutes on each side or until browned.
4
Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
5
Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
6
Remove from crock pot or stock pot; strain and refrigerate.
7
The stock will keep well for 4-5 days or may be frozen.
8
Note: veal bones may be replaced for beef bones.
9
**Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.

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Browse similar recipes by category

Course > Soups > Stocks
Main Ingredient > Meat > Beef
Preparation > Time to Make > > 1 day
Preparation > Equipment > Crock-Pot
Preparation > Number of Servings
Dietary > Free of... > Gluten-free

Featured Reviews for This Recipe

From: mommyoffour

On Mar 24, 2009

Wonderful stock recipe. I have been using this recipe for a while now, not sure why I didn't get it reviewed. I love to make large batches of this and freeze so I always have stock on hand. It really does have "deep" flavor. So much better then store bought and not as saltly, just genuine true beef flavor. I want to thank you very much for this very versitile recipe that I will use for years to come. Your the best Kittencal! Thank you for posting.

0 people found this review helpful

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From: Marianne5

On Jan 6, 2009

This is excellent beef stock! I made as directed also adding vinegar for leach calcium from the bones. I asked the butcher at our local meat market for bones and he gave them to me for free! I froze the stock in 2 cup containers. I've used the stock for chili, french onion soup, and vegetable beef soup. Excellent!

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From: Pierre Dance

On Mar 18, 2004

I agree with Miraklegirl,I too had never made beef stock before, lots of chicken stock but no beef. This makes a fine stock and again like her I didn't waste the vegetables. The barley soup was outstanding. A neat trick when making stock is to add a cup of white vinegar to it. It leaches calcium from the bones which is better for you than the stuff the vitamin indusrty makes. The vinegar cooks away, leaving no taste. Thanx for posting this great recipe.

25 people found this review helpful

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From: Miraklegirl

On Mar 16, 2004

In all my cooking, I have never made beef stock for some reason. I found this method really, really easy. I did leave it for about 24 hours (driving my husband crazy with the delicious smell)and I think every last suggestion of flavour was removed from those bones. After I strained it, I mashed the vegetables into a thick sort of paste and used that and the stock to make a beef and barley soup. I think the vegetables retained alot of flavour and I didn't want to lose that... the soup turned out really well and I will definately make stock using this method again. I might add a bit more seasoning next time. Thanks Kittencal.

16 people found this review helpful

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