Homemade beef stock

Homemade beef stock

Too few ratings

Difficulty

Easy 👌
150
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1½ kg beef (stew meat, scraps, and/or bones)
2½ l water
onions
carrots
½ celery root
parsnips
leeks
3 cloves garlic
allspice berries
black peppercorns
juniper berries
salt
Metric
Imperial

Utensils

  • pot
  • bowl
  • cooking spoon
  • cutting board
  • knife
  • tea egg

Nutrition per serving

Cal
475
Protein
42g
Fat
25g
Carb
11g

Step 1/3

  •  kg beef
  •  water
  • salt
  • pot

Season the beef generously with salt on both sides. Add water to a pot and add the beef. Bring to a simmer and boil for approx. 10 min. while you prep the other ingredients.

Step 2/3

  • 2 onions
  • 3 carrots
  • ½ celery root
  • 2 parsnips
  • 2 leeks
  • 3 cloves garlic
  • bowl
  • cutting board
  • knife

Peel one of the onions. Dice carrots and add to a bowl. Dice celery root, parsnips, leeks, and peeled onion and add to the bowl with the carrots. Cut the unpeeled onion in half, making sure the root ends stay intact. Peel the garlic and finely chop.

Step 3/3

  • 5 allspice berries
  • 5 black peppercorns
  • 5 juniper berries
  • cooking spoon
  • tea egg

Use a spoon and a bowl to skim off any foam from the pot, and discard. Put the allspice, peppercorns, and juniper berries in a tea egg and add to the pot. Add all of the vegetables. The water should cover the vegetables, so add more if needed. Cover and simmer for approx. 2 hrs. Remove pot from heat and serve stock immediately or freeze for later use. Enjoy!