Slow and Easy Beef Stock

Make your own beef stock with just some beef soup bones, water, heat, time, and patience.

Rated 4.9 from 17 votes

Prep Time

Total Time

1Day23H

Servings

4 servings

10 pounds beef soup bones, cut into pieces

water to cover

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Combine the bones and water in a large stockpot. Bring the mixture to a boil. Maintain a low boil for 24 hours, adding water to keep the bones submerged. Remove and discard the bones. Allow mixture to simmer another 21 to 22 hours. Strain the liquid through a fine-mesh colander and return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts.

Transfer the stock to heat-safe containers; freeze. Once frozen, there should be three easily-discernable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.

Slow and Easy Beef Stock

What You Need

Instructions

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