Rich Beef Bone Stock

1. 1

   Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with aluminum foil.

2. 2

   Arrange the beef bones on the prepared baking sheet.

3. 3

   Roast the bones in the preheated oven for 40 minutes, flipping them halfway through.

4. 4

   Carefully transfer the bones to a large stockpot and pour in any juices from the baking sheet. Add the celery, onion, leek, and garlic to the stockpot, then add just enough water to fully cover the bones. Stir in the bay leaves, vinegar, salt, and pepper.

5. 5

   Bring the broth to a boil over medium-high heat. Lower the heat to a very gentle simmer and cover, leaving the lid slightly vented. Simmer for 12 hours, occasionally skimming off any foam and gunk that rise to the surface. Add more water whenever the bones and vegetables are no longer submerged.

6. 6

   Take the pot off the heat and let the broth cool to room temperature. Strain the broth through a fine-mesh strainer into a clean pot. Discard the bones and vegetables.

• Calories 77.47 kcal Low Source
• Protein 5.38 g Moderate
• Carbs 14.13 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 232.3 mg Moderate
• Fiber 0.71 g Low Source
• Sugar 10.68 g High
• Added Sugar 9.93 g Moderate
• Calcium 55.73 mg Low Source
• Iron 0.08 mg Low Source
• Potassium 88.7 mg Low Source
• Vitamin A 1.88 mcg_rae Low Source
• Vitamin C 4.47 mg Low Source
• Vitamin D 0.0 mcg Low Source

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

• Celery
• Garlic 🧄
• Onions 🧅