Beef Stock

Beef Stock

Cooking Light DECEMBER 2006

  • Yield: 7 cups (serving size: about 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 6
  • Calories from fat: 15%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.8g
  • Carbohydrate: 0.5g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 76mg
  • Calcium: 8mg

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Beef Stock recipe