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Menu Ideas & Planning

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Basic Beef Stock

IngredientsPennsylvania Dutch Cooking from

  • 1/4 - cup oil
  • 5 - pounds beef bones, with meat
  • 5 - quarts cold water
  • 1 - cup onion, coarsely chopped
  • 1/2 - cup carrot, coarsely chopped
  • 1/2 - cup celery, coarsely chopped
  • 1 - cup tomatoes or tomato puree

Spice Sachet:

  • 1 - bay leaf
  • 1/8 - teaspoon thyme
  • 1/8 - teaspoon peppercorns
  • 4 - stems parsley
  • 1 - whole clove


Preheat oven to 400 F.

  1. Lightly oil beef bones and place in a roasting pan and roast in oven for 1 hour or until brown. 

  2. Remove bones from pan.  Place in stock pot and add the water. 

  3. Set the heat to moderate.  Drain and reserve any fat from the roasting pan. 

  4. Deglaze the pan by adding water and stirring over heat until you dissolve or loosen all the brown dripping.  Add to the stock pot.

  5. In the roast pan, add the onion, carrot, and celery with some of the reserved fat. 

  6. Roast in oven for 30 minutes or until brown.  Again, deglaze the roasting pan and add to stock pot.

  7. After you have added the roasted the onion, carrot, and celery, add the tomatoes and the spice sachet. 

  8. Reduce heat to low and simmer for 6 to 8 hours. 

  9. Skim fat from the surface and add any water to keep bones covered. 

  10. When done, strain the stock through cheesecloth lined colander.  Cool and refrigerate.

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