Beef Stock

Cooking Light
7 cups (serving size: about 1 cup)


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8 cups water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound beef bones and lean trimmings
2 bay leaves
1 large carrot, cut into 4 pieces
1 large onion, quartered
1 garlic bulb, crushed
1 bunch fresh flat-leaf parsley


Place 8 cups water, salt, and remaining ingredients in a Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Strain broth through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface of broth; discard.

Note: Refrigerate broth in an airtight container for up to one week or freeze for up to three months.

Created date

November 2006

Nutritional Information

Calories 6
Caloriesfromfat 15 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.8 g
Carbohydrate 0.5 g
Fiber 0.1 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 76 mg
Calcium 8 mg