roasted beef stock

Name: ROASTED BEEF STOCK
Prep time: 30 min
Cook time: 3 h
Cuisine: American
Ingredients: 4 to 5 pound(s) meaty beef bones or inexpensive roast cut into pieces; 12 cup(s) water; 3 - carrots cut into 2 inch pieces; 2 - celery stalks cut into 2 inch pieces; 1 medium onion quarted; 1 - bay leaf; 1 - bouquet garni; - salt and pepper to taste

(2 RATINGS)

38 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Sep 1, 2011

Roasted Beef Stock is good for making soups and a variaty of sauces. Use it for any recipe that calls for beef stock or beef broth. This recipe comes from, HELEN'S PANTRY

Rate

prep time 30 Min

cook time 3 Hr

method Stove Top

yield

Ingredients

4 to 5 pounds meaty beef bones or inexpensive roast cut into pieces
12 cups water
3 - carrots cut into 2 inch pieces
2 - celery stalks cut into 2 inch pieces
1 medium onion quarted
1 - bay leaf
1 - bouquet garni
- salt and pepper to taste

How To Make roasted beef stock

Step 1

Place bones in a shallow parchment lined roasting pan and bake at 450 degrees for 45 minutes

Step 2

Put carrots, celery onion, and in a large pot cover with water and simmer for 2 to 3 hours or until stock is a rich brown
Step 3

Cool strain REMOVE BAY LEAF. Remove meat from bones and return to stock.
Step 4

Refrigerate, when cool remove excess fat. Use within 2 days or freeze for future use.
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