Beef Stock
Serving Size: 6
Ingredients
- 1 tablespoon olive oil
- 2 pounds stew meat, cut into 1 inch pieces
- 1 pound beef bones
- 8 cups of water
- 1 medium onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 whole bay leaf
- 6 whole peppercorns
- 1 celery stalk, coarsely chopped
- 2 sprigs of parsley
- 1/2 teaspoon thyme
- salt and pepper to taste
Heat the oil in the cooker until very hot, then add the beef and the bones, as much as comfortably fits at one time and cook until browned. Repeat with remaining beef and bones. Drain off excess fat. Add remaining ingredients, close lid and bring up to pressure. Process for 1 hour. Reduce pressure, remove lid and strain, pressing with back of spoon to extract as much liquid as possible. Refrigerate overnite and remove the fat from the surface.
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