Beef Stock

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.

Prep Time

30

Minutes

Total Time

3:45

Hrs:Mins

Makes

6

cups

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
  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.
Makes 6 cups broth and 1 cup cooked beef
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Short on time? Try Progresso® broths available in 32-ounce cartons in the soup section of your supermarket.

Nutrition Information:

1 Serving (1 Cup)
  • Calories 120
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 440mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 20g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.