All Recipes Best Recipe Soups, Stews and Chili Recipes Broth and Stock Recipes

Ingredients

1 pound beef bones, or more as desired 1 large sweet onion, unpeeled and cut in half 4 large carrots, cut into 4-inch pieces 4 ribs celery, cut into 4-inch pieces 1 bunch flat-leaf parsley 4 cloves garlic, halved 1 tablespoon salt 1 teaspoon whole black peppercorns 1 teaspoon dried thyme 2 bay leaves 6 quarts water, or as needed

Nutrition Info

19.1 calories carbohydrate: 4.2 g cholesterol: : - fat: 0.1 g fiber: 1.2 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 542.4 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on large baking sheet, bake for 15 minutes. Add onion halves to baking sheet, bake 45 minutes more.
Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker, cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat, open pressure cooker carefully.

7 pint jars

This recipe makes a great-tasting medium-darkness beef broth classic.