Back to All
Beef Stock (Basic)
Ingredients
- 6 pounds halal beef soup bones
- 1 large onion, quartered, peel and all
- 3 large carrots, chopped 1-inch pieces
- ½ cup water
- 1 medium potato, cubed
- 2 stalks celery, including some leaves, chopped
- 1 large tomato, chopped
- ½ cup chopped parsnip
- 8 whole black peppercorns
- 4 sprigs fresh parsley, chopped with stems
- 1 bay leaf
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 12 cups water
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a shallow roasting pan, place soup bones, onion, and carrots.
Step 3
Bake, uncovered, turning occasionally, for about 30-minutes or until the bones are browned.
Step 4
Remove from oven and drain off fat. Place the browned bones, onion, and carrots in a large soup pot.
Step 5
Add the water into the roasting pan, scrape the bottom, and pour this liquid into your soup pot.
Step 6
Add potato, celery, tomato, parsnip, peppercorns, parsley, bay leaf, salt, thyme, and garlic to the pot.
Step 7
Pour in all the water.
Step 8
Bring mixture to a boil, reduce heat, cover, and simmer for 5 hours.
Step 9
Strain stock and discard the vegetables, meat, and seasonings.
