a simple real food recipe :: nourishing beef stock

Has anyone tried the chicken stock recipe I posted a while back? Let me know how it’s going!

Some recipes call for a richer, beefier flavor and that’s where beef stock comes in!

Hit up your local grassfed beef farmer, ask around at the farmer’s markets, or get in touch with a local butcher and find out where you can get a few pounds of beef soup bones. They are VERY cheap – our farmer sells them $1.50/lb. I’m not going to post bone pictures – let’s face it – it just isn’t pretty 😉 They are typically round with lots of marrow on the inside. Mine come with a little meat on them too but they may come completely cleaned off. If you have questions, use the comments section and ask away! That’s what I’m here for!

The marrow, gelatin, and nutrients/minerals found in these beef bones are incredibly healing and nourishing. Read more about the benefits of bone broths HERE.

You’ll need:

3 pounds grassfed beef soup bones

1 onion, coarsely chopped

1 large carrot, coarsely chopped

2 celery stalks, coarsely chopped

3 cloves of garlic, whole

3 TB raw apple cider vinegar (I use Bragg’s)

Filtered cold water

1. Roast the raw bones in a 400 degree oven for an hour.
2. Put the roasted bones in the crockpot – SAVE the melted off fat (tallow) in a jar for frying or cooking!
3. Put your veggies, bay leaves, and vinegar in the crockpot.
4. Fill the crockpot with COLD filtered water to cover the bones completely.
5. Let this sit for an hour to let the vinegar pull out all the minerals.
6. Turn the crockpot on low for 24-48 hours.
7. Strain out the stock and store in the refrigerator for up to a week, or the freezer for 6 months.

Kitchen Tips:

1. You can absolutely get more than one “batch” of stock out of one set of bones! I typically do 3 “batches”. After you strain your stock, just throw all the bones back into the crockpot, and more water. Let it go on low another day or so and repeat!
2. After doing 3 “batches” I have usually strained off 10-12 quarts of beef stock. I pay $1.50 per pound for the beef bones (around $5 for a 3 lb bag). When you figure in the small amount of veggies and water, for 3 rounds of stock,  I’m paying *maybe* $7 for 10-12 quarts ($0.70 per quart!). Hands on time is so minimal you can’t even figure “labor” into the cost!
3. After the strained stock cools in their jars I like to scrape off the “fat” at the top and save in a jar – it is beef fat (tallow) and it’s great for frying and cooking in.
4. If you are freezing the stock fill the jars only ¾ of the way or you will be SOOO bummed when your jar cracks from expanding 😉
5. Use your beef stock in any recipes that are “beefy” (stews, etc). I have a few recipes using this stock I’ll be sharing this winter – and Wednesday I’ll be sharing French onion soup using beef stock. I don’t typically drink beef stock out of the mug, although you could. I just think it’s a little strong. If I’m really needing to use some up, or get nourishment from this stock, I’ll make French onion soup from it – I can go through at least a quart in one day having it that way 😉 It is perfect for when you are under the weather.
6. DON’T re-heat your stock for recipes or to drink in a microwave! It will kill all the good stuff!
7. If you are in the baby food making season of life use this stock to make beef purees! They will love it! My girls practically hyperventilated when being fed beef. No really! It freezes well so I typically made big batches after having a roast.

YOUR TURN!

What do you use your beef stock for? Where do you get your bones – if you have any resources you can share for anyone that is stumped on where to find them please share! Let me know if you try your first beef stock making go around and how it goes!

This post was shared at Real Food Forager’s Fat Tuesday, Real Food Freaks Freaky Friday, Too Many Jars in My Kitchen’s Fill Those Jars Friday, and Nourishing Gourmet’s Pennywise Platter!