![close up view of Basic Beef Stock with tomatoes, celery and herbs in a pot](https://cdn.statically.io/img/www.allrecipes.com/thmb/ExORoToF4Lmaq2deNyU0qymBqok=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5439120-basic-beef-stock-Sandra-Kraft-4x3-1-b6ed2abe11494900b063a86859dcb119.jpg)
Ingredients
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6 pounds beef soup bones
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1 large onion
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3 large carrots, cut into 1-inch chunks
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12 ½ cups water, divided
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1 large tomato
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1 medium potato, unpeeled, cut into chunks
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2 stalks celery, including some leaves, cut into thirds
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½ cup chopped parsnip
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4 sprigs fresh parsley
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1 tablespoon salt
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2 teaspoons dried thyme
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2 cloves garlic
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1 bay leaf
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8 whole black peppercorns
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
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Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
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Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
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Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
Recipe Tip
Clarify stock for clear soup: To remove solid flecks too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell in a bowl. Add to the strained stock and bring to a boil. Remove from heat and let stand for 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts (per serving)
61 | Calories |
0g | Fat |
14g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 61 | |
% Daily Value * | |
Total Fat 0g | 1% |
Saturated Fat 0g | 1% |
Sodium 978mg | 43% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 2g | 4% |
Vitamin C 30mg | 33% |
Calcium 67mg | 5% |
Iron 2mg | 11% |
Potassium 415mg | 9% |
* 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.