Your own beef stock is not only nourishing to eat, it's also delicious. Make a batch or two and freeze in 1 cup amounts.
INGREDIENTS | YIELDS 8 CUPS; SERVING SIZE: 1 CUP
- 4 pounds meaty beef bones
- ½ cup water
- 1 onion, chopped
- 2 carrots, chopped
- 1 potato, peeled and cubed
- 1 (14-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme
- 10 cups water
In large soup pot, brown the bones, a couple of batches at a time, over medium-high heat, about 10–12 minutes per batch. Remove bones and set aside.
Add ½ cup water to pot and bring to a boil; scrape up drippings and bits stuck to pot.
Return beef to pot along with all remaining ingredients. Bring to a boil over high heat. Then skim off the surface, reduce heat to low, cover, and simmer 4–5 hours.
Strain stock, pressing on solids to get all of the liquid possible. Cool stock in refrigerator overnight and remove excess fat.
Store in refrigerator up to 2 days or freeze up to 3 months. This stock is a great base for soups or stews.
PER SERVING Calories: 80 | Fat: 4g | Sodium: 480mg | Carbohydrates: 9g | Fiber: 2g | Protein: 5g
All stocks and broths freeze very well. Cool the liquid completely, then skim off any fat that accumulates on the surface. Divide into 2-cup hard-sided freezer containers, leaving about 1″ of headspace for expansion during freezing. Label the containers, seal, and freeze for up to 3 months. To use, let stand in refrigerator overnight to thaw.