Hearty Beef Stock

    4 hours 10 minutes

    This homemade beef stock gets its rich depth of flavour from roasting the beef bones. Store it in an airtight container in the fridge for 1 week or in the freezer for up to 2 months.

    1 person made this

    Makes: 3 Litres

    • 2kg meaty beef bones
    • 2 brown onions, chopped
    • 2 carrots, chopped
    • 3 sticks celery, chopped
    • 6 L water
    • 4 bay leaves
    • 1 teaspoon black peppercorns
    • 3 cloves
    • 2 sprigs rosemary

    Preparation:10min  ›  Cook:4hours  ›  Ready in:4hours10min 

    1. Preheat oven to 200 degrees C. Roast bones on an oven tray, uncovered, about 1 hour or until browned.
    2. Combine bones, onion, carrot, celery, half the water, bay leaves and peppercorns in large saucepan or boiler; bring to a boil. Reduce heat; simmer, uncovered, 2 hours, skimming surface occasionally.
    3. Add remaining water; simmer, uncovered, 1 hour. Strain stock through muslin-lined sieve or colander into a large heatproof bowl; discard solids. Allow stock to cool, cover; refrigerate until cold. Skim and discard surface fat before using.

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