"Lean" Beef Stock

Lean Beef Stock Recipe

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gaynel mohler


Great tasting soups begin with lean flavorful broths. Make this up and freeze in 1 or 2 cuo containers to have on hand.


★★★★★ 1 vote

3 quarts
20 Min
2 Hr 30 Min


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4 lb
beef and veal shanks, cut up
carrots cut in chunks
2 medium
onions, chunked
stalks celery, cut into pieces, include leaves
dry bay leaf
2 clove
garlic, peeled
whole cloves
whole peppercorns
1/4 tsp
dry thyme

How to Make "Lean" Beef Stock


  • 1Place meat in a roasting pan and bake in 450 degree preheated oven 20 to 25 minutes.
  • 2transfer to a 6 to 8 quart stock pan. add 1 cup water to roasting pan and stir to scrape brown bits free then pour over beef along with 11 more cups water
  • 3add rest of ingredients and bring to a full boil over high heat.
  • 4reduce heat and simmer until meat falls from bones, about 2 1/2 hours turn off heat and let cool.
  • 5pour stock thru a fine strainer, or layers of cheesecloth, discard residue.
  • 6cover and refrigerate for at least 4 hours.
  • 7lift off and discard fat that has hardened along top
  • 8to store: freeze in containers or bags of desired amounts

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About "Lean" Beef Stock

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