Beef Stock

Beef Stock

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Jamallah Bergman


Once again another great stock to keep for the winter.


★★★★★ 1 vote

7 cups
10 Min
4 Hr 30 Min


  • 2 lb
    4oz beef marrow bones, sawn into 3in pieces
  • 1 lb
    7oz stewing beef in 1 piece
  • 11 c
  • 4
  • 2
  • 2
    celery stalks, coarsely chopped
  • 8
  • 1
    bouquet garni

How to Make Beef Stock


  1. Place the beef marrow bones in a heavy bottom pan and put the stewing beef on top. Add the water and bring to a boil over low heat, skimming off any foam that rises to the surface.
  2. Press a clove into each onion half and add to the pan with the celery, peppercorns, and bouquet garni. Partially cover and simmer very gently for 3 hours. Remove the meat and simmer for 1 hour.
  3. Strain, cool and place in the refrigerator. When cold, carefully remove and discard the layer of fat on the surface. Use immediately or freeze in portions for up to 6 months.

Printable Recipe Card

About Beef Stock

Course/Dish: Beef Soups
Other Tag: Quick & Easy

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