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Beef Stock

Yield 7 cups (serving size: about 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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