Tomato Tomatoe

Beef bone broth

Making homemade beef stock is super easy, affordable and it’s healthier than store bought. While I was recently at the grocery store, I was shocked to see some of the ingredients listed on the beef and chicken stock. Some of the ingredients that caught my attention were caramel colour, natural flavours, sugars and sunflower oil. To say I was shocked was an understatement. I always assumed that beef and chicken stock would have minimal ingredients and no harmful chemicals. I don’t know about you, but these are ingredients that I like to avoid. There definitely are good quality bone broth’s on the market but they can be quite expensive. I like buying the bones from my local butcher, a few bags usually cost me around $6-7.

If you can find the time, I highly recommend making beef stock at home! You will notice a difference in taste and quality. It’s also very economical to make. I love making it on the weekend when I’m planning to be home most of the day. You can have it simmer away on your stove for hours and it will make your house smell amazing. I like making a big batch and then I store it the freezer so it’s ready for to use for soups, stews and chilli’s.

---

beef bone broth

Ingredients

• filtered water
• 3 carrots, peeled and sliced in quarters then in half
• 3 celery stalks
• 4 white onions
• 3 cloves garlic
• 3 bay leaves
• 2-3 pounds beef bones

Equipment

• 7 quart Dutch oven
• 1 baking sheet

Directions

1. Preheat the oven to 400 degrees. Peel the carrots. Cut into quarters and slice in half. Cut the celery into quarters. Cut the onions in half then into quarters. Drizzle olive oil on a baking sheet and add the beef bones and vegetables. Roast in the oven for 45 minutes or until the vegetables and beef are golden.
2. Add the roasted bones and vegetables to a large Dutch oven. Fill the pot with water, ensuring that everything is covered. Add garlic and bay leaves. Cover with a lid and bring to a boil. Once at a boil, remove the lid and simmer on low for 4-5 hours. Add a heavy pinch of salt halfway through simmering.
3. Once the broth has reduced significantly, remove from the heat and let cool. Strain the vegetables and bones out using a strainer. Add to containers. The broth will last in the fridge for up to one week or you can put it in the freezer for up to three months.