Mack Brook Farm Beef Stock

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Mack Brook Farm Beef Stock


  • 12 cups cold water
  • 1 Mack Brook Farm soup bone
  • 8 ounces baby carrots (1/2 small bag) or 2 large regular carrots 1 bunch celery, both ends trimmed
  • 1 large onion, cut into chunks
  • 3 teaspoons coarse salt
  • 1⁄2 teaspoon pepper
  • 1 teaspoon vinegar (draws more minerals from the bone)


Combine all ingredients in a large pot on medium high heat. Bring to boil, then reduce heat to low and simmer uncovered for 4 hours. Skim and discard foam as it appears.
Strain out vegetables and soup bone and discard. Refrigerate stock overnight. Broth will keep 3 to 4 days in the refrigerator or can be frozen to keep longer.
Makes 4 to 6 cups.


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