Beef Stock
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Beef Stock

Submitted by: Sandi Queen

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 1

Since bullion cubes are "out", this is a great substitute. You even get "steak" with it!


    1/8 extra virgin olive oil

    sea salt & black pepper to taste

    1/4 tsp. garlic powder

    8 c. water

    1 bay leaf

    1 onion

    7 bones, beef, grass-fed or pastured, organic


Cut most of the meat off the bones. Cut beef into "steaks" or stew meat or whatever you can use for your other diet needs.

Rub bones (with a little meat on them) with the oil, all over.

Sprinkle with seasonings, all over.

In Dutch Oven slowly brown the bones, on all sides (about 20-30 min), turing so they don't burn.

Once bones are roasted, cover with water just to cover the bones (may need to add more water later). Add a Bay Leaf, bring to a boil and reduce heat to simmer. Cover pot and let cook for 4 hours. Check every 45 min. or so, turn bones, skim froth off top and keep cooking.

If you want Beef-Onion stock, skin the onion, cut in half and then cut each half into very thin slices. Add to bones about 15 min. after you start to roast them. Stir to keep from burning.

After 4 hrs., remove bones, cut away any excess meat and store. Strain the broth, store in refrig to cool, skim off any excess fat. If you added the onion, rinse and add back into broth. Keeps up to a week.