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Beef Stock


1 lb. lean beef, cut into pieces
1 large onion
2 carrots
½ cup lemon juice
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon tarragon
½ cup fresh parsley, chopped
2 stalks celery


  • Ask your butcher for a lean meat suitable for making soup.
  • Place beef in deep pot.
  • Cover with water.
  • Add vegetables. Cover.
  • Bring to boil.
  • Lower heat and simmer for 2 hours.
  • After cooking, let stand still until fat congeals and can be skimmed off the top.
  • Strain, reserving beef and vegetables.

This stock may be used in place of oil to sauté meat, vegetables, etc. Place beef, vegetables, and stock in blender. Blend for 30 seconds. May be frozen for later use. Serving size: 1 cup.

Nutritional Information

Calories: 12
% Fat: 0
Sodium: 40 milligrams
Total Fat: 0 grams
Cholesterol: 0 milligrams

(Above figures based on per serving basis.)