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Beef Stock
Makes 2½ quarts
Ingredients
*4 lbs. meaty beef bones
*12 cups water
*2 leeks, white and light green parts only, well washed and coarsely chopped
*1 large onion, chopped
*2 carrots, chopped
*2 tbls. tomato paste
*1 bay leaf
*2 sprigs thyme
*Pinch of salt
*6 whole black peppercorns
Instructions
1Preheat oven to 425 degrees. Place beef bones in large roasting pan and roast until browned, about 1½ hours. Stir bones occasionally to give them an even color.
2Remove bones and place in large stockpot. Deglaze roasting pan by adding 3 cups water; bring to boil over high heat and scrape up any brown bits from the bottom of the pan. Transfer deglazed juices into stockpot.
3Add remaining ingredients and water into stockpot and bring to boil. Reduce heat and simmer, uncovered, 4 hours. Skim off foam occasionally.
4Remove the bones and strain stock through fine sieve or strainer lined with cheesecloth; discard solids. Cool to room temperature, cover and refrigerate. Remove any solid fat that forms on surface before using. You may want to strain once more to remove any remaining fat.
5Refrigerate stock in an airtight container or freeze up to 3 months.