Beef Stock
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
1847
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,847 cal. | (88 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 150 g | (129 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.6 g | (89 %) |
more nutritional values
| Vitamin A | 7 mg | (875 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 70.6 mg | (588 %) | ||
| Vitamin K | 177.8 μg | (296 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 310 μg | (103 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 2,929 mg | (73 %) | ||
| Calcium | 423 mg | (42 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 kilogram meat bone (rom the butcher)
- 2 Tbsps vegetable oil
- 1 bunch Soup vegetables (uch as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 2 garlic cloves
- 1 Tbsp Tomato paste
- 300 milliliters dry Red wine
- 1 ½ liters Beef stock
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- salt
- freshly ground peppers
- 1 Tbsp butter
- 1 Tbsp Pastry flour
Preparation steps
1.
Rinse the bone, pat dry, chop and sear about 10 minutes in a roasting pan in hot oil. Meanwhile, trim and rinse the vegetables, the onion and garlic, cut into large pieces and add to the bone in the pan. Stir in the tomato paste and cook until vegetables are tender. Deglaze the pan with 1/3 of the red wine, and cook until the wine is completely evaporated.
2.
Deglaze the pan again twice with the remaining wine, allowing it to evaporate each time. Add the spices and herbs and season with salt and pepper. Simmer over medium heat for 1 1/2 hours. Strain the solids and bring the stock to a boil again in a new pot. Mix the butter into the flour, and add gradually to the stock to thicken to desired consistency, taste again and serve.
