Foundational Beef Bone Stock

1. 1

   Preheat the oven to 450 degrees F (230 degrees C).

2. 2

   Cut the root end off the onion, then slice or quarter the onion, leaving the peel on. Put the onion and carrots in a large, shallow roasting pan with the beef bones.

3. 3

   Roast, uncovered, in the preheated oven, turning the bones occasionally, until the bones are well browned, about 30 minutes.

4. 4

   Pour off the fat. Move the browned bones, onion, and carrots to a large soup pot or Dutch oven. Add 1/2 cup water to the roasting pan and rinse it; pour this liquid into the soup pot.

5. 5

   Add the tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in the remaining 12 cups water and bring to a boil.

6. 6

   Lower the heat, cover, and simmer for 5 hours.

7. 7

   Strain the stock. Discard the meat, vegetables, and seasonings.

• Calories 240.89 kcal Moderate
• Protein 14.89 g Good Source
• Carbs 16.19 g Moderate
• Total Fat 12.57 g Moderate
• Saturated Fat 4.21 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 7.4 mg Low Source
• Sodium 593.27 mg High
• Fiber 2.27 g Low Source
• Sugar 3.38 g Moderate
• Added Sugar 0.63 g Low Source
• Calcium 163.54 mg Moderate
• Iron 0.39 mg Low Source
• Potassium 411.54 mg Low Source
• Vitamin A 6.91 mcg_rae Low Source
• Vitamin C 16.19 mg Moderate
• Vitamin D 0.39 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅