Beef Stock

BeefStock BeefStock

There is nothing like a well-made beef stock. It is delicious in gravies, soups and sauces. 

4 people 120 minutes 15 minutes


  • 2 - Bay Leaves
  • 1 kg Beef Bones
  • 3 large Carrots
  • 2 sticks Celery
  • 1 - Onion
  • 3 sprigs SuperValu Fresh Parsley Flat Leaf
  • 3 sprigs SuperValu Fresh Rosemary


  1. Preheat the oven to 180⁰C/350⁰f/Gas Mark 4.
  2. Place the beef bones in a large roasting pan and bake for up to 1 hour until the bones are well browned.
  3. Transfer the bones to a large saucepan, add in the carrots, celery, onion, bay leaves and herbs and cover with water. Bring to the boil, then simmer for 2 hours, skimming the surface every so often.
  4. Strain the stock through a fine sieve or strainer and allow to cool (preferably overnight).
  5. The next morning you can simply lift off and discard the fat, which will have solidified on the top.
  6. Cover with clingfilm (plastic wrap) and store in the refrigerator and use within 2 days, or freeze and use within 2 months. 
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