RecipeTin Eats · by Nagi★ 4.9 (28)

Homemade beef stock recipe

Name: Homemade beef stock recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 1.5, 1.5 litres / quarts
Cuisine: french
Ingredients: 2.5 kg / 5 lb meaty beef bones (, back and neck preferably, plus one marrow bone for richness (or knuckles) (Note 1)); 1 carrot (, unpeeled, cut in half); 1/2 onion ((brown or yellow), peel and cut in half); 2 tomatoes (, cut into quarters (keep seeds in) (Note 2)); 1/2 tbsp coriander seeds ((Note 2)); 1 tbsp apple cider vinegar ((Note 3)); 1/2 tbsp black peppercorns; 1 celery stem (, cut in half or thirds (leaves on ok)); 2 bay leaves (, fresh (or 1 dried)); 2 thyme sprigs ((or 1/2 tsp dried leaves)); 12 parsley sprigs (, if you have it (not essential)); 3 litres/quarts water (, cold tap water)

NUTRITION · PER SERVING490M COOK

CAL 6%·PRO 10%

CARBS 27G89% OF CAL

9G FIBER6G OTHER12G TOTAL SUGAR

FAT 1G7% OF CAL

1G SAT0G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classical French-style beef stock made from bones, vegetables, and aromatics. Rich and deeply flavored, it forms the foundation for soups and braises.

componentfrenchdairy freegluten free

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Ingredients

serves 2

2.5 kg / 5 lb meaty beef bones (, back and neck preferably, plus one marrow bone for richness (or knuckles) (Note 1))
1 carrot (, unpeeled, cut in half)
1/2 onion ((brown or yellow), peel and cut in half)
2 tomatoes (, cut into quarters (keep seeds in) (Note 2))
1/2 tbsp coriander seeds ((Note 2))
1 tbsp apple cider vinegar ((Note 3))
1/2 tbsp black peppercorns
1 celery stem (, cut in half or thirds (leaves on ok))
2 bay leaves (, fresh (or 1 dried))
2 thyme sprigs ((or 1/2 tsp dried leaves))
12 parsley sprigs (, if you have it (not essential))
3 litres/quarts water (, cold tap water)

At a glance

PER SERVING · TIME 490M