"Lean" Beef Stock

Lean Beef Stock

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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


  • 4 lb
    beef and veal shanks, cut up
  • 2
    carrots cut in chunks
  • 2 medium
    onions, chunked
  • 2
    stalks celery, cut into pieces, include leaves
  • 1
    dry bay leaf
  • 2 clove
    garlic, peeled
  • 2
    whole cloves
  • 6
    whole peppercorns
  • 1/4 tsp
    dry thyme

How to Make "Lean" Beef Stock


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

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