Recipes

BEEF STOCK
  • Ingredients
  • 3 to 4 pounds meaty beef bones
  • 3 large onions, chopped
  • 4 medium-size carrots, sliced
  • 1 small turnip, chopped
  • 2 stalks celery and their leaves, chopped
  • 3 to 4 pounds boney chicken pieces
  • (necks, backs, wings)
  • 3 pounds veal shank bones
  • 6 sprigs fresh parsley
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves 4 quarts water
Directions
  1. Place meaty beef bones in a shallow baking pan large enough to hold them in a single layer
  2. Sprinkle with 1/3 of the onion and 1/4 of the carrots
  3. Bake, uncovered, in a 450° F oven for about 25 minutes or until meat and bones are well browned
  4. Transfer beef bones and vegetables to 12-quart kettle
  5. Add remaining ingredients
  6. Bring to a boil over moderately high heat; cover, reduce heat, and simmer for 4 to 6 hours
  7. Strain stock to remove bones and vegetables
  8. Add salt to taste
  9. Cover and refrigerate stock for several hours or overnight
  10. Lift off and discard fat from surface
  11. Leftover stock can be refrigerated for up to 5 days or frozen.


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