Beef Stock

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6 hours 2 quarts Print RecipeEmail Recipe


5poundbeef bones
3largecarrots (peeled and cut into 3 inch pieces)
3 celery ribs (cut into 3 inch pieces)
2largeonions (quartered)
2 bay leaves
1⁄2teaspoondried thyme (crumbled)


Combine all ingredients in large stock pot. Heat over medium heat to boiling; reduce heat. Simmer, uncovered, skimming occasionally, 6 hours. Strain stock through sieve lined with dampened cheesecloth; discard solids. Cool stock to room temperature; refrigerate, covered, until cold. Remove and discard fat from surface. Stock can be refrigerated up to 3 days or frozen up to 2 weeks; reheat to boiling before using.

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