Homemade Beef Stock

Beef Stock Broth

Its very rewarding making your own stock and you should give it a try at least once. If you saw all the nasties hidden in the freshest, finest stocks available in stores you will likely make it more often! Ingredients like barley, sugar, cornflour and tomato puree are pretty common in the stocks you see on the shelves.

It was tricky to complete macro calculations for this homemade stock as all the vegetables are discarded, and some may choose not to pick off and discard the set fat. I therefore calculated all the recipes on M&L that use homemade stock utilising the data from Nutritics®’s homemade beef stock – which includes celery as an allergen, so omit the celery if you suffer from those allergies.

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Homemade Beef Stock
A delicious, deeply-flavoured beef stock which you can make at home and freeze in batches. Recipe below makes approximately 1.5 litres.
Beef Stock Broth
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Stocks
Prep Time 15 minutes
Cook Time 2.5 hours
Servings
litres
Ingredients
  • 1.5 kg raw beef bones ask your butcher to chop smaller
  • 2 TB olive oil
  • 1 carrot roughly chopped
  • 3 celery stalks roughly chopped
  • 2 onions peeled and roughly chopped
  • 5 cloves garlic peeled and halved
  • 2 star anise
  • 2 bay leaves
  • 1 tsp whole black peppercorns
Course Stocks
Prep Time 15 minutes
Cook Time 2.5 hours
Servings
litres
Ingredients
  • 1.5 kg raw beef bones ask your butcher to chop smaller
  • 2 TB olive oil
  • 1 carrot roughly chopped
  • 3 celery stalks roughly chopped
  • 2 onions peeled and roughly chopped
  • 5 cloves garlic peeled and halved
  • 2 star anise
  • 2 bay leaves
  • 1 tsp whole black peppercorns
Beef Stock Broth
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 220°C / 430°F.
  2. Spread the bones onto a large baking tray and place into the oven, roasting the bones on all sides until dark and caramelised ensuring a deep, rich flavour and colour.
  3. Remove the bones from the oven, along with the rendered fat and set it all aside in a large bowl.
  4. Deglaze the roasting pan with a splash of water and scrape the lovely caramelised bits into the bowl of bones.
  5. Heat the olive oil in a pressure cooker and add the carrots, celery, onions, garlic and star anise. Cook over high heat to get good caramelisation on the vegetables.
  6. Tip the bones and all the juices to the pressure cooker and add enough cold water to cover the ingredients - approximately 2.5 litres.
  7. Bring the mixture to a boil, spooning off and discarding the foamy impurities that rise to the surface. Secure the lid of the pressure cooker and cook under full pressure for 1 hour. (If you do not have a pressure cooker and are using a stock pot or large pot, simply cover and simmer for 3 hours.)
  8. Remove the pressure cooker from the heat and allow to fully decompress before safely opening the lid. Strain the contents through a fine mesh sieve into a jug or large bowl, discarding all the bones and vegetables.
  9. Place the jug or bowl of stock into a large container or sink filled with ice water to cool more rapidly (this step in important to limit bacteria growth).
  10. Once cooled, cover with cling film and place in the fridge overnight.
  11. Once the stock has completely chilled, remove from the fridge and pick off the fat* that has set on the surface. (You can use this fat to add flavour to food, so no need to discard.) *Picking off the layer of fat that settles on a chilled stock ensures that the stock has clarity. It is optional, but advised.
  12. Return the chilled stock to a pot (which you may notice has solidified somewhat due to the natural gelatine) on the stove top and reduce to approximately 1.5 litres.
  13. You will be left with a deeply-flavoured beef stock which you can freeze in batches (be sure to chill safely and appropriately as mentioned earlier).
  14. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

* If you choose to enjoy this as a broth to sip (the elixir for life, they say), simply reheat and enjoy with some added salt, as pictured.

Allergens
Celery

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