Beef Stock

Beef stock can be the base to soups, a quick gravy or even just to mix in with mashed potatoes to make them moist with extra flavor and I'm going to tell you how to make this delicious, rich stock.

📝 Ingredients

• 2 1/2 pounds (1.1kg) beef marrow bones
• 1 pound (453 grams) beef chuck or other stew beef, cut into 1 inch cubes
• 2 large carrots (peeled, cut into thirds)
• 2 ribs celery (cut into thirds)
• 2 large onions (peeled and quartered)
• 2 tablespoons vegetable oil
• 6 chives
• 6 sprigs parsley
• 6 sprigs thyme
• 3 cloves garlic (peeled)
• 12 black peppercorns

👨‍🍳 Instructions

1. 1Preheat oven to 450° F/230°C.
2. 2On a large baking sheet arrange bones, beef, carrots, celery and onions in an even layer. Drizzle with oil and toss to coat. Roast for 15 minutes, turn and roast for an additional 15 minutes.
3. 3Tie chives, parsley and thyme into a bundle using kitchen string.
4. 4Once the bones and vegetables are done roasting, transfer to crockpot. Add the herb bundle, garlic cloves and peppercorns. Cover with 8 cups cold water.
5. 5Cook on high for 5 to 6 hours.
6. 6Strain the stock from the bones and vegetables and use a fat separator.
7. 7Use right away, refrigerate for up to 5 days or freeze for up to 3 months.