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How To Make Beef Stock
Learn how to make beef stock by using a leftover rib roast bone (or other beef bones) and some fresh vegetables to make a rich and decadent flavorful beef stock.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins
Servings: 8
Calories: 575 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 8 pounds rib roast bone
- 3 carrots peeled and sliced 2-3 inches thick
- 2 celery stalks sliced 2-3 inches thick
- 1 onion quartered
- 4 garlic cloves peeled and smashed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 cups water
Instructions
- In a large 5-quart stock pot add the rib roast bone, carrots, celery, onion, garlic cloves, salt, and pepper. Pour the water over the beef and vegetables.
- Bring the stock up to a boil for 10 minutes. Then reduce to medium-low heat for 2 hours.
- Remove off the heat, let the stock cool completely. Strain out the bones and vegetables. Divide the stock in half and store in freezer safe containers. Use right away or freeze for up to 3 months.
Cup of Yum
Notes
- Nutrition calculations may not be accurate. These include the vegetables and meat as a whole.
- Veggies - If you don't want the cooked veggies to go to waste use them for a vegetable beef soup.
- Cooling - Always make sure your stock is cooled to room temp before storing.
- Freeze the Bone - Every time you eat a cut of beef with a bone, save it in a bag in the freezer until you have enough to make stock.
- Yield - This recipe yields 8 cups of stock.
Nutrition Information
Serving
1cup
Calories
575kcal
(29%)
Carbohydrates
4g
(1%)
Protein
61g
(122%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
174mg
(58%)
Sodium
781mg
(33%)
Potassium
1114mg
(32%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3852IU
(77%)
Vitamin C
3mg
(3%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 575
% Daily Value*
| Serving | 1cup | |
| Calories | 575kcal | 29% |
| Carbohydrates | 4g | 1% |
| Protein | 61g | 122% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 781mg | 33% |
| Potassium | 1114mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3852IU | 77% |
| Vitamin C | 3mg | 3% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.