This recipe makes a great-tasting medium-darkness beef broth classic.

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Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
14
Yield:
7 pint jars
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Place beef bones on large baking sheet; bake for 15 minutes. Add onion halves to baking sheet; bake 45 minutes more.

  • Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker; cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat; open pressure cooker carefully.

Cook's Note:

If you do not have a pressure cooker you may boil the stock for 6 to 8 hours covered for similar results.

Nutrition Facts

19 calories; protein 0.6g 1% DV; carbohydrates 4.2g 1% DV; fat 0.1g; cholesterolmg; sodium 542.4mg 22% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2017
The one way I altered this recipe was that I cooked the bones until they were brown and the onions which for around 90 minutes and then I deglazed the pan. Yes it was brown and burnt but I figured that would be adding flavoring I only pressure cooked it for 30 minutes. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/18/2016
I haven't made this recipe but the flaw I believe is in using a pressure cooker to speed up time. The best beef bone stock I have made was with 4 marrow bones simmering in a Crock pot for 4 days. I had to add water three times to top up. It was jello deep red brown and 1 tablespoon to a pot of rice added big flavour. the bones crumbled and i strained by the end of it. If you switch to a Crock-Pot and follow this recipe cooking for 1 day minimum at low heat (use high heat to get pot to a simmer then turn to low) this recipe will be top notch. to avoid cooking out all of the nutrients in the vegetables I recommend adding 2-4 hours to stock before you plan to cool it down. Read More
(13)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/18/2016
I haven't made this recipe but the flaw I believe is in using a pressure cooker to speed up time. The best beef bone stock I have made was with 4 marrow bones simmering in a Crock pot for 4 days. I had to add water three times to top up. It was jello deep red brown and 1 tablespoon to a pot of rice added big flavour. the bones crumbled and i strained by the end of it. If you switch to a Crock-Pot and follow this recipe cooking for 1 day minimum at low heat (use high heat to get pot to a simmer then turn to low) this recipe will be top notch. to avoid cooking out all of the nutrients in the vegetables I recommend adding 2-4 hours to stock before you plan to cool it down. Read More
(13)
Rating: 3 stars
03/04/2016
I followed the ingredients and directions exactly and even used 1 pound 8 oz. of beef bones. The results were watered down "where's the beef" stock. To no fault of the submitter there probably wasn't enough beef on the bones. I will try this again using beefier bones with the hopes of raising this to 5 stars. This has a lot of potential. Stay tuned. Read More
(9)
Rating: 5 stars
10/27/2017
The one way I altered this recipe was that I cooked the bones until they were brown and the onions which for around 90 minutes and then I deglazed the pan. Yes it was brown and burnt but I figured that would be adding flavoring I only pressure cooked it for 30 minutes. Read More
(4)
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Rating: 4 stars
12/31/2019
My bones came from a prime rib roast so I skipped the roasting part. I turned out great Read More
(1)