Beef Stock Recipe

By Natalie K. Gould

Photo By iStockphoto/MKucova

SIMPLE STEW AND SOUP RECIPES:
10 Homemade Stew and Soup Recipes for Fall and Winter

Ingredients

• Beef bones
• 4 quarts water
• 1/2 cup vinegar
• 2 teaspoons salt
• 1/2 cup sliced onions
• 1/2 cup diced carrots
• 1/2 cup diced turnips
• 1/2 cup diced celery, with leaves
• 2 or 3 sprigs parsley
• 1 small bay leaf
• 2 cloves
• Pinch of marjoram
• 1/4 teaspoon pepper

Directions

In a large kettle, cover beef bones with 4 quarts of water. Add vinegar and salt (using 1/4 cup vinegar and 1 teaspoon salt for each 2 quarts of water). The vinegar helps release and dissolve the calcium from the bones in the stock. Cover the kettle and simmer for 2 or 3 hours. Add remaining ingredients and simmer for another hour.

Do not add cold water to the stock after it has started to simmer; the stock will become cloudy.

Strain and cool. Remove hardened fat from the surface before using.

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