Homemade Beef Stock
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
pounds |
beef bones |
|
1 |
pound |
ground beef -- 95% lean |
|
2 |
large |
onion -- chopped |
|
2 |
stalks |
celery -- chopped |
|
2 |
large |
carrots -- chopped |
|
6 |
sprigs |
parsley |
|
4 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
peppercorns |
|
2 |
whole |
bay leaves |
|
1 |
tablespoon |
no salt added tomato paste |
|
1 |
tablespoon |
low sodium soy sauce |
|
2 |
quarts |
water |
| Pre heat oven to 450°F. Brown bones for 20 - 30 Minutes. Add onions, celery, and carrots. Cook for 20 - 30 minutes. Drain fat and add bones, onion, carrots, and celery to stockpot. Add ground beef, tomato paste, parsley, peppercorns, bay leaves, and garlic. Cook for 2 to 3 minutes. Add water and soy sauce and bring to a boil. Reduce heat and simmer for 3 to 4 hours. Strain and defat. Makes 12 servings. |
| Per Serving: 374 Calories; 145g Fat (90.1% calories from fat); 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain (Starch); 1 Vegetable; 0 Fat. |