Quick Beef Stock

By HeatherS

Ingredients

• 1 pound lean ground beef
• 4 cups cold water
• 1 carrot, chopped
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, or to taste

Details

Servings 4

Preparation

Step 1

Brown beef in large saucepan. Add water. Bring to boiling slowly.

Add carrot, onion, celery, salt and pepper. Simmer, partially covered, for 1 hour. Skim fat from surface.

Strain through colander lined with double-thickness dampened cheesecloth. Discard solids. Cool stock in separate smaller bowls (see Storing Stock, at left). Then refrigerate stock, covered, overnight.

Skim fat from surface of stock and discard. Transfer stock to large saucepan. Bring to boiling. Pour in refrigerator or freezer containers, or ice cube trays. Let cool. Refrigerate or freeze stock.

Make-Ahead Tip: The stock can be refrigerated, covered, for 2 or 3 days, or frozen for up to 2 months. Bring to boiling before using.