Beef Stock

Discover the secret ingredients in making homemade stock ready to use in homemade soups, stews and casseroles. Try a slow cooker for the easiest-ever stock.

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Prep Time 30 min
Total Time 3 hr 45 min
Servings 6

Ingredients

2: lb beef shank cross cuts or soup bones

2: tablespoons vegetable oil, if desired

6: cups cold water

1: medium carrot, chopped (1/2 cup)

1: medium stalk celery with leaves, chopped (1/2 cup)

1: small onion, chopped (1/3 cup)

1: teaspoon salt

1/4: teaspoon dried thyme leaves

5: black peppercorns

3: whole cloves

3: sprigs fresh parsley

1: dried bay leaf

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Directions

1 Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
2 Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
3 Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
4 Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.

EXPERT TIPS

Expert Tips

Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup

Calories: 120
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 440mg; 440%;
Total Carbohydrate: 2g; 2%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;