Nutritional Info

Nutrition Facts

Serving Size 1 (88g)

Calories 227
Calories from Fat 129 (57%)
Amount Per Serving %DIV
Total Fat 14.3g 22%
Saturated Fat 6.7g 34%
Monounsaturated Fat 7.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 63.8mg 21%
Sodium 59mg 3%
Potassium 236.9mg 5%
Total Carbohydrate 0.9g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 17.5g 35%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
With this one rich beef stock recipe, you can make a large repertoire of soups, sauces and gravies. 
Prep time
24 hr 20 min
Cook time
4 hr 50 min
Ready In
29 hr 10 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  salt
4   sprigs fresh thyme
8   sprigs parsley
2   whole bay leaves
6 Clove(clv)  whole garlic
1   large ripe tomato, cored and coarsely chopped
4   medium carrots, peeled and thinly sliced
2   large yellow onions, quartered
14 Cup(c)  cold water
2 Pound(lb)  short beef ribs
3 1/2 Pound(lb)  meaty beef shanks


Preheat the oven to 375 degrees F.  Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.  Roast, uncovered, for 45 minutes, or until richly browned.  Transfer the shanks and ribs to a stockpot.  Pour off all the fat from the roasting pan.  Add 2 cups of the water to the pan and swirl it around, scraping up any browned bits.  Add to the stockpot along with the remaining water.  Bring the water to a boil, uncovered, over high heat, skimming off any scum.  Add all the remaining ingredients, partially cover, and simmer for 3 hours, occasionally skimming off the scum.  Remove the short ribs and save to use on another day.  Continue simmering the stock, partially covered, 1 hour longer.  Pour all through a large sieve set over a very large heatproof bowl.  Save the shank meat for another use but discard the other solids.  Let the stock cool, cover it with plastic food wrap, and refrigerate overnight.  Discard the fat that has solidified on top, then ladle the stock into ice cube trays and freeze.  Transfer the frozen cubes to a plastic freezer bag, label, date, and return to the freezer.  This stock keeps in the freezer for about 6 months.

Additional notes

Note:  1 standard ice cube equals about 3 tablespoons; 5 to 6 cubes equal 1 cup.

There are not reviews for this recipe.

Send Recipe By Email

Basic Beef Stock
Enter multiple addresses on separate lines or separate them with commas.