Salt Free Beef Stock Recipe

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Servings: 12

Ingredients

Cost per serving $1.83 view details

Directions

  1. Place bones in a roasting pan and brown in a 400 degree oven for 30 min. Add in onion, carrots, and garlic; continue browning for an additional 30 min. Transfer browned bones and vegetables to a large Dutch oven or possibly stockpot. Add in remaining ingredients. Bring to a boil. Reduce heat. Cover partially and simmer slowly for about 5 hrs, skimming foam from surface occasionally. Strain stock into a large pan or possibly bowl, using several layers of cheesecloth in a colander or possibly large sieve. Cold to room temperature and chill. When ready to use, skim off congealed fat from surface and throw away before reheating.
  2. Storing: Stock can be stored in refrigerator up to one week. If it is to be frzn, it can be boiled down to concentrate strength and reduce its volume. It may be placed in convenient-sized containers (such as ice cube trays) and frzn up to four months. If you use ice cube trays, remove cubes once they have solidified and store in tightly covered container in freezer.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 398g
Recipe makes 12 servings
Calories 325  
Calories from Fat 207 64%
Total Fat 22.95g 29%
Saturated Fat 9.22g 37%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 98mg 4%
Potassium 485mg 14%
Total Carbs 3.14g 1%
Dietary Fiber 0.8g 3%
Sugars 1.15g 1%
Protein 25.27g 40%
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