Roasted & Pressure Cooked Beef Stock

This roasted beef stock results in 5 pints of stock that can be frozen or pressure canned. Instructions for pressure canning are posted below recipe on the blog post.

Course Soup

Cuisine American

Keyword beef, pressure cooker, stock

Prep Time 10

Cook Time 45

Pressure Cooking Time 1 20

Total Time 2 15

Servings pints

Calories 373kcal

Ingredients

1 ½ lbs. beef soup bones
2 large carrots
2 stalks of celery
1 onion quartered
4 garlic cloves
To Make Stock Add
6 c. water
2 bay leaves
1 tbsp. white vinegar
1 tsp. salt
½ tsp. peppercorns

Instructions

Preheat oven to 450 degrees.
In a dutch oven or on a lined baking pan, place soup bones, carrots, celery, onion, and garlic cloves.
Roast for 45 minutes.
Scrape bones, bay leaves, vinegar, salt, peppercorns, vegetables, and water into a pressure cooker or slow cooker.
Follow instructions in notes to prepare the broth.
Once done cooking and cooled slightly, strain bones, seasoning, vegetables and discard.
Let broth cool in the refrigerator and remove fat from the top.

Notes

To Cook Broth in a Pressure Cooker: Cook on a manual setting, on high for 120 minutes. Let the pressure cooker natural-release and proceed to step 6 for canning.

To Cook Broth in a Slow Cooker: Cook on low for at least 12 hours, or up to 24 hours. Proceed to step 6 for canning.

Nutrition