Directions:
- Preheat oven to 425 degrees.
- Place beef in a shallow roasting pan and roast 20 minutes or until browned.
- Remove from oven and turn bones over. Brush with tomato paste and add veggies.
- Return to oven and roast for 40 minutes.
- Place bones and veggies into a large stock pot.
- Deglaze the pan with stout, scaping up the browned bits.
- Put mixture into the pot and add water, peppercorns, bay leaf. Season with salt.
- Bring to a boil and reduce to a simmer. Skim off skum as it rises to the top. Cook for 3 hours.
- Strain stock and discard the bones. Refridgerate over night and skim off fat that rises to the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.81 Kcal (3014 kJ) | ||
| Calories from fat | 551.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.23g | 94% | |
|---|---|---|---|
| Cholesterol | 155.1mg | 52% | |
| Sodium | 137.78mg | 6% | |
| Potassium | 576.34mg | 12% | |
| Total Carbs | 7.54g | 3% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 33.24g | 66% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.3mg | 24% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 109.03 Kcal (456 kJ) | ||
| Calories from fat | 83.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 94% | |
|---|---|---|---|
| Cholesterol | 23.49mg | 52% | |
| Sodium | 20.87mg | 6% | |
| Potassium | 87.3mg | 12% | |
| Total Carbs | 1.14g | 3% | |
| Sugars | 0.29g | 8% | |
| Dietary Fiber | 0.16g | 4% | |
| Protein | 5.04g | 66% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.6mg | 24% | |
| Calcium | 10.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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