Slow and Easy Beef Stock

Slow and Easy Beef Stock

Semi

"This simple way of making a beef reduction takes two days, but requires very little work. We buy a hind quarter of beef every 2 months. I use this recipe to make use of the leftover bones from the leg section. I don't add any vegetables or spices with this because I want to be able to control the flavor of sauce I want later. This simply creates a good starting point for a sauce."
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Ingredients

1 d 23 h servings 0 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 0 kcal
  • 0%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Combine the bones and water in a large stockpot. Bring the mixture to a boil. Maintain a low boil for 24 hours, adding water to keep the bones submerged. Remove and discard the bones. Allow mixture to simmer another 21 to 22 hours. Strain the liquid through a fine-mesh colander and return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts.
  2. Transfer the stock to heat-safe containers; freeze. Once frozen, there should be three easily-discernable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.

Reviews

Read all reviews 16
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This is a purist's dream beef stock. Beautiful!

I love this, looks like its a pain to make - but so much more healthy. Look at the sodium content on canned or boxed stocks, this has much more flavour and you get a whole lot which is easy to ...

Thank you for the clearinstructions. I have always wanted to be able to make this, and I agree that the pure beef flavor makes the most useful and versatile stock. Since today's slow cookers a...

This is how I make my stock. The only thing I do different is to roast them for an hour at 350 degrees first. I also put cheesecloth over my strainer and that helps catch all those fine partic...

This recipe is indeed easy, but it is time consuming! If you want to do this on a weekend, start on Friday night, after dinner. I had to interrupt the cooking time because I didn't start until...

This is perfect for a healthy, no-frills stock. When done cooking, let cool slightly then pour into ice cube trays and freeze. Much easier for portions.

I went out and bought bones and just started it. To Chris Lidberg, the butcher uses a saw to cut the bones up. My name brand grocery stores don't do actually butchering anymore; their stuff come...

I made this and it's absolutely divine! I could get beef bones at my local grocery store that has the best meat next to a butcher which we don't have in our small town. I split the bones up into...

I made 6.5 lbs of boned in sirloin roast last weekend. I saved the bones and all the extra fat. I added four stalks of celery, a carrot, half an onion, two bay leaves, and dried basil. Then I ...

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