Healthy living

Beef stock

Preparation time: 10 minutes

Cooking time: 3-4 hours


  • 3 kg beef bones, cut small
  • Oil for brushing
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • 2 large ripe tomatoes, chopped
  • 6 black peppercorns
  • 3 sprigs parsley
  • 1 bay leaf, fresh or dried
  • Water


1. Preheat oven to 220˚C.Place bones in a baking dish and roast for 30 minutes.

Turn the bones and add vegetables. Brush with a little oil and cook for 30 minutes.

Transfer to a large saucepan. Add peppercorns, parsley, bay leaf and water to cover. Bring to the boil, cover and simmer over gentle heat for 3 hours.

Strain into a bowl and refrigerate overnight. Skim off surface fat the next day and use stock as required.


Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups


  • Makes 8 cups.

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See also

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