Beef Broth

•  Beef Broth 
  
  
  
  

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Ingredients 

• 4-5 pounds beef bones and few veal bones 

• 1 pound of stew meat (chuck or flank steak) cut into 2-inch chunks 

• olive oil or avocado oil 

• 1-2 medium onions, peeled and quartered 

• 1-2 large carrots, cut into 1-2 inch segments 

• 1 celery rib, cut into 1 inch segments 

• 2-3 cloves of garlic, unpeeled 

• Handful of parsley, stems and leaves 

• 1-2 bay leaves 

• 10 peppercorns 

• Let's Cook- Allergies: SF, GF, DF, EF, NF 

Heat oven to 375°F. Rub olive oil over the stew meat pieces, carrots, and onions. Place stew meat or beef scraps, stock bones, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning everything half-way through the cooking.

 Place everything from the oven in a large stock pot. Pour some boiling water in the oven pan and scrape up all of the browned bits and pour all in the stock pot. Add parsley, celery, garlic, bay leaves, and peppercorns to the pot. Fill the pot with cold water, to 1 inch over the top of the bones. Bring the stock pot to a regular simmer and then reduce the heat to low, so it just barely simmers. Cover the pot loosely and let simmer low and slow for 3-4 hours. Scoop away the fat and any scum that rises to the surface once in a while. After cooking, remove the bones and vegetables from the pot. Strain the broth. Let cool to room temperature and then put in the refrigerator. The fat will solidify once the broth has chilled. Discard the fat (or reuse it) and pour the broth into a jar and freeze it.