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Beef Stock

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Betty Crocker Kitchens
Updated Nov 30, 2012
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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.

Beef Stock

  • Prep Time 30 min
  • Total 3 hr 45 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

120 Calories
3g Total Fat
20g Protein
2g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
120
Calories from Fat
25
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.

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