Beef Stock

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

Ingredients

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

Directions

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.

Notes










Tips

Expert Tips

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
120
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
440mg
18%
Potassium
260mg
7%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
20g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.