Beef Broth or Stock

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The foundation for superior soup


  • 4 lbs. beef soup bones (pieces)
  • qts. cold water
  • 1 tsp. salt 1 bay leaf
  • 1 medium onion, peeled
  • 2 whole cloves
  • 5 whole peppercorns
  • 1 carrot, scraped
  • 1 branch celery with leaves
  • 2 sprigs parsley


  • Remove meat from bones; cut it in small pieces. Put meat, bones, water and remaining ingredients in a kettle (stick cloves into onion). Do not cover. Simmer (do not boil) 3 hours. Strain. (Use the meat in hash or sandwiches.)